Gisu Tamales

I lived on Guam for 17 years (2004-2021). One of my favorite island treats was gisu Tamales. Tamales gisu is a traditional Chamorro dish on Guam, characterized by its distinctive half white and half orange coloration, made from corn meal and masa harina. The orange half is flavored with achiote and meat, while the white half is neutral. These island favorites are made best by grandmas and served at Christmas and other festive occasions.

Ingredients:

White portion...

1. 1 Tbsp olive oil
2. 4 tsp chopped garlic
3. 1/2 medium onion, chopped
4. 4 slices bacon, chopped
5. 4 cups water
6. 2 Tbsp powdered chicken bullion
7. 1 cup crème of rice
8. Black pepper, to taste
9. 1/2 cup reserved bacon fat

Although you can use two pots, I prefer to cook one batch at a time to avoid confusion. One time I unintentionally added achiote to both portions. So, now I cook the simpler white portion first and pour it into a big bowl when done; then I make the red portion in the same pot.

Start by sautéing your garlic, onions and bacon in olive oil over medium heat. Save 1/2 cup of excess bacon fat for later on (for flavor). Add the water and chicken bullion to the bacon mixture and bring to a gentle boil. Next, slowly stir the crème of rice into the mixture. Add black pepper to your desirable taste, and continue to cook the mixture until it thickens.

Red portion...

1. 1 Tbsp olive oil
2. 4 tsp chopped garlic
3. ½ medium onion, chopped
4. 4 slices bacon, chopped
5. 2 packages achiote powder
6. 4 cups water
7. 2 Tbsp powdered chicken bullion
8. ½ to 1 cup white cornmeal or masa harina (corn flour) Note: Start with ½ cup first; if you want it thicker, add more)
9. Black pepper, to taste
10. Hot pepper, to taste (add hot pepper to the red portion only)
11. ¼ cup reserved bacon fat

For the red portion, you'll follow the same exact procedure as the white portion, with the exception that you'll add your hot peppers along with the sautéing onions, garlic and bacon at the beginning; and then add the achiote powder along with the water and chicken bullion later on. It's that simple.

Helpful tips:

There are numerous different ways that you can make this meal...

For example: I make achiote oil ahead of time for other recipes. To make achiote oil, heat 1 cup of vegetable oil with ¼ cup of achiote seeds in a saucepan over medium heat until tiny bubbles rise, about 3 to 5 minutes. Strain the seeds, let the oil cool, and store it in a glass container in the refrigerator for up to a month.

Another helpful tip is that if you cannot find Crème of Rice in your local store (I ordered mine from Amazon), you can toast one cup of uncooked rice and then grind it into powder in your mixer (I use my Nutri-Ninja).

Here's how to wrap tamales in foil. It's the same procedure for all tamales and Puerto Rican pastelis. Some people use corn husks for gisu tamales, but I prefer using foil. Enjoy!

Here's A Helpful Video Someone Else Made