• 76c5188512f46fc08429e9b1a193200d

Tamales Gisu

Much like - you guessed it! - tamales, this Chamorro staple officially happened during the Northern Mariana Islands' colonial days. Galleons rich in spices, wares, and traditions made up to semi-yearly voyages back and forth between the islands, Acapulco, and of course, its namesake. Hence, the gift of the ungodly journeys: the beloved half-red, half-white, tamales gisu. Source: Annie's Chamorro Kitchen

Prep
Cook
Serves 0person
Ingredients
red portion:
4
tsp chopped garlic
1/2
medium onion, chopped
4
slices bacon, chopped
4
cups water
2
packages achote powder
2
tbs powdered chicken bouillon
1/2
to 1 cup white cornmeal or masa harina (corn flour) (note: start with 1/2 cup first; if you want it thicker, add more)
black pepper, to taste
hot pepper, to taste
1/2
cup reserved bacon fat
white portion:
4
tsp chopped garlic
1/2
medium onion, chopped
4
slices bacon, chopped
4
cups water
2
tbs powdered chicken bouillon
1
cup cream of rice
black pepper, to taste
1/2
cup reserved bacon fat
Directions
1.
In two separate pots, sauté the garlic, onion, and bacon over medium heat; reserve about 1/2 cup of melted bacon fat from each pot (or a total of 1 cup of bacon fat), drain remaining fat.
2.
For the Red Portion:
3.
Add the water, achote powder, and chicken bouillon to the bacon mixture; return to a boil. Slowly whisk the cornmeal into the bacon mixture; the mixture should start to thicken.
4.
Add black pepper and hot pepper to taste.
5.
Continue to cook over low heat until the mixture thickens. Add some of the reserved bacon fat if the mixture is too thick to stir; the consistency should be like thick oatmeal.
6.
For the White Portion:
7.
Add the water and chicken bouillon to the bacon mixture; return to a boil. Slowly whisk the cream of rice into the bacon mixture; the mixture should start to thicken.
8.
Note: If you don’t have cream of rice, toast 1 cup of uncooked rice in a shallow pan. Let the toasted rice cool then use a blender to grind the rice into a fine powder. Use this in place of the cream of rice.
9.
Add black pepper to taste. Continue to cook over low heat until the mixture thickens. Add some of the reserved bacon fat if mixture is too thick to stir; the consistency should be like thick oatmeal.
10.
Cut the aluminum foil into 8-inch squares. Top each piece of foil with both mixtures (red and white portions side by side) then place one strip of bacon on top of the red and white filling before sealing the foil. For those of you worried about placing uncooked bacon in the tamales, the bacon will cook as it steams. Or, you can pre-cook the bacon before adding it to the tamåles.
11.
Fold the sides of the foil over the tamales then fold together to seal.
12.
Steam the freshly wrapped tamåles for 15-20 minutes (steam frozen tamåles for 30-40 minutes).
13.
Unwrap and ENJOY!

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