Red and White TAMALES Gisu | Chamorro Food | Guam Recipes

Guam red and white tamales gisu recipe is a Chamorro favorite. This tamales has a red side made with masa, achote, hot pepper, and chicken. The white part of this Guam tamales is masa flavored with coconut milk. Homemade masa, using nixtamal or corn boiled in lime, is ground with a hand grinder called a molino, in Chamorro. This Pacific island flavored tamales is an adaptation of the Mexican tamales as Spanish and Mexican settlers were on Guam for over 300 years.

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LINK TO PRINTABLE TAMÅLES GISU RECIPE:
https://www.paulaq.com/chamorro-tamal...
LINK TO HOW TO MAKE HOMEMADE NIXTAMAL/MÅSA:
https://www.paulaq.com/fresh-white-co...

0:00 Intro Tamåles Gisu
0:18 Fresh Måsa for Red Half
1:05 Brown Bacon
1:40 Brown Chicken
1:50 Sautee Onions Garlic
2:40 Add Chicken Stock
2:55 Shred Chicken
3:45 Cook Måsa
4:55 Add Achote
5:52 Thicken Måsa
6:03 Add Cornstarch to Red Half
6:52 Sautee Onions Garlic for White Half
7:19 Add Chicken Stock
7:29 Cook Måsa for White Half
8:13 Add Coconut Milk
8:30 Thicken Måsa
8:51 Add Cornstarch
9:48 Soak Corn Husk
10:23 Whip Måsa
12:07 Wrap Tamåles
14:17 Steam Guam Tamåles Gisu

Makes about 60 packets.
RED
INGREDIENTS
Set 1
½ cup or 118 milliliters of melted lard, butter, or oil of choice
2 cups or about 450 grams chopped, uncooked, regular flavor bacon*

Set 2
6 to 10 boneless, skinless chicken thighs

Set 3
½ cup or 80 grams minced onions
8 cloves garlic, minced

Set 4
16 cups or 3.8 liters hot chicken stock

Set 5
½ cup or 60 grams cornstarch mixed with ½ cup or 118 milliliters water

Set 6
6 cups or 737 grams freshly ground white-corn masa
2 teaspoons or 12 grams salt
1 teaspoon or 2.5 grams ground black pepper
½ cup or 118 milliliters melted lard, butter, or oil of choice mixed with 4 packets or 40 grams of achote powder
¾ cup or 377 mils thick coconut milk
Optional: hot pepper to taste
*No fruitwood-smoked or maple sugar flavored bacon

Tools: large bowl for coconut milk, large-rimmed cookie sheet lined with foil, large pot, medium sautee pan, rubber spatula, whisk, two half-sheet roasting pans with covers, stand mixer with bowl and paddle attachment

WHITE
INGREDIENTS
Set 1
½ cup + 2 tablespoons or 148 milliliters coconut oil
½ cup + 2 tablespoons or 100 grams minced onions
10 cloves garlic, minced

Set 2
½ cup + 2 tablespoons or 75 grams cornstarch mixed with ½ cup + 2 tablespoons or 148 milliliters water (replace water with room temperature chicken stock if you have any left)

Set 3
10 cups or 1.25 kilograms freshly ground white-corn masa
2 ½ tablespoons or about 43 grams salt
1 ¼ teaspoons or 2.8 grams ground black pepper

Set 4
7 ½ cups or 1.77 liters hot chicken stock
10 cups or 2.37 liters thick coconut milk (1 can of coconut milk is about 1 ½ cups)

Tools: large pot from the red mixture, rubber spatula, two half-sheet roasting pans with covers, stand mixer with a bowl and paddle attachment, large bowl


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