Tamales Gisu (Red & White Tamales)
By Monalisa LG Cassedy

🌶️Spicy Red
2 Cups Cream of Wheat (Original 2 ½ min Cook Time)
5 Cups Chicken Broth
2 tblspns Achiote Powder dissolved in ¼ c Water
1 stalk Celery, finely chopped
½ med Onion, finely chopped
¼ Red Sweet Bell Pepper, finely chopped
Finely chopped Red Hot Peppers as desire
5-6 cloves Garlic, finely chopped
Salt to taste
3 tblspns Oil
⚪️ White
2 Cups Cream of Wheat (Original 2 ½ min Cook Time)
5 Cups Chicken Broth
1 stalk Celery, finely chopped
½ med Onion, finely chopped
¼ Yellow Sweet Bell Pepper, finely chopped
5-6 cloves Garlic, finely chopped
Salt to taste
3 tblspn Oil

1 pkg Smoked Thin Center cut Bacon, sliced into 3rds
Banana Leaves, precut and prepped over hot griddle or open fire (I use Tropico’s 10” Round Cut) OR sub w/ Foil or Parchment Paper
Lg Steamer

➡️ Start with the red recipe:
In a medium sized pot, at med-high heat, sauté all your aromatics until well sweated and onions are semi transparent. Add your chicken broth, achiote and salt to taste. Gradually whisk in your Cream of Wheat, continue whisking to ensure no lumps are forming. Continue to stir with a wooden or silicone spoon as it starts to come to a slow rolling boil, reduce to med-low and continue to stir until thickened consistency of a porridge. Pour into a casserole dish and set aside. Repeat the process for white part.

➡️ Assemble your tamales by putting a generous heap of each white and red, topped with bacon and wrap, secure by tying bundle with a strip of banana leaf.

➡️ Layer your tamales in steamer. Steam for approximately 30-40 minutes, depending on size of tamales and thickness of bacon