tamales "gisu"

Name: Tamales "Gisu"
Prep time: 30 min
Cook time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoon(s) achoite seeds (for red coloring); 1/2 pound(s) bacon (sliced); 1 medium onions (chopped and divided); 3 clove(s) garlic (minced & divided); 3-4 small red hot chili peppers (finely minced); 1 cup(s) white corn meal or grits; 1 teaspoon(s) salt; 1 cup(s) corn starch; 2-3 cup(s) chicken broth, made from stewing chicken simmered with garlic and onion in water, with the cooked, finely shredded chicken meat added in; ## ORANGE TAMALES:; 1/2 medium onions (chopped); 1 clove(s) garlic (minced); 1 teaspoon(s) salt; 1-2 cup(s) masa harina; 2-3 cup(s) chicken broth, made from stewing chicken simmered with garlic and onion in water, with the cooked, finely shredded chicken meat added in; ## WHITE TAMALES:

(2 RATINGS)

173 Pinches 1 Photo

Connie "Kiyu" Guerrero

Saipan, MP

Updated on Aug 25, 2010

The tamales gisu is a local dish, and itself is made of corn meal and masa harina (corn flour) but each half is flavored differently. The orange half is colored by achote (annatto) seed extract and flavored with meat such as bacon or chicken. The white half represents the “starch” portion of the tamale and has no distinctive meat-flavor. Unlike Mexican tamales, which are wrapped in corn husks, tamales gisu are often presented at the fiesta table wrapped in aluminum foil or banana leaves.

Rate

prep time 30 Min

cook time 45 Min

method ---

yield A group

Ingredients

2 tablespoons achoite seeds (for red coloring)
1/2 pound bacon (sliced)
1 medium onions (chopped and divided)
3 cloves garlic (minced & divided)
3-4 small red hot chili peppers (finely minced)
1 cup white corn meal or grits
1 teaspoon salt
1 cup corn starch
2-3 cups chicken broth, made from stewing chicken simmered with garlic and onion in water, with the cooked, finely shredded chicken meat added in
ORANGE TAMALES:
1/2 medium onions (chopped)
1 clove garlic (minced)
1 teaspoon salt
1-2 cup masa harina
2-3 cups chicken broth, made from stewing chicken simmered with garlic and onion in water, with the cooked, finely shredded chicken meat added in
WHITE TAMALES:

How To Make tamales "gisu"

Step 1

ORANGE TAMALES (Step 1) Soak achote seeds in 1 c of water until colour has been extracted, usually overnight. discard the seeds. Sautée the bacon, garlic, and onion until transparent. Add the achote water. Add the chili peppers, salt, black pepper and a cup or two of chicken stock. Bring to a full boil and slowly stir in the cornmeal until a thick paste has been formed, roughly 10 minutes. Dilute cornstarch in 1 to 2 c water. Stir in cornstarch mixture and simmer for a few minutes, stirring constantly. Remove from heat and stir occasionally.

Step 2

WHITE TAMALES (Step 2) Sautée the garlic and onion until transparent. add salt and a cup or two of chicken stock. bring to a full boil and slowly stir in the masa harina until a soft paste has been formed. Remove from heat. Cool both mixtures.
Step 3

ASSEMBLY (Step 3) Wrap a couple tablespoonfuls of red tamale mixture next to a couple tablespoonfuls of white tamale mixture in a banana leaf or foil. secure well, then steam until cooked. (about 30-45 minutes)
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