Open tamales gisu photo by Victor Consaga. ()
Red and white tamales
Red portion:
¼ cup bacon, chopped
¼ cup garlic, chopped
¼ cup onions, chopped
Sauté ingredients above and set aside. Mix the following ingredients in a separate bowl and add to the red portion, making it into a paste. Set aside.
2 cups achote water
2 cups cornstarch
2 cups of cornmeal
Achote water is extracted from achiote or annatto seeds. A powered form may be used.
White portion:
¼ cup bacon, chopped
¼ cup garlic, chopped
¼ cup onions, chopped
Sauté above ingredients and set aside. Mix the following ingredients and add to the white portion to make a paste.
2 cups masa harina (Mexican corn flour)
2 cups cornstarch water
Cut up foil into serving sized pieces and pour mixture (red and white portion side by side), fold foil, wrapping each tamale and freeze.
Steam before serving.
Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).
* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.
