Tamales gisu are Chamorro red tamales built around achiote-colored masa and a savory filling wrapped for steaming. This home version keeps the structure approachable with masa harina, shredded chicken, and banana leaves or foil while staying anchored to the Guam red tamale tradition.
If you enjoy this style of Pacific cooking, you may also want to try Chamorro red rice, kadon mannok.
Ingredients
- 2 1/2 cups masa harina
- 2 cups warm chicken broth, plus more as needed
- 3 tablespoons achiote oil
- 2 tablespoons softened butter or shortening
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups cooked shredded chicken
- 1/2 small onion, minced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- Banana leaves or foil squares for wrapping
Instructions
- Mix masa harina, baking powder, and salt in a bowl.
- Beat in the achiote oil, butter, and warm broth until the masa is soft and spreadable.
- Season the chicken with onion, garlic, and soy sauce.
- Place a spoonful of masa on each banana leaf or foil square and flatten it into a small rectangle.
- Add chicken filling, fold the masa around it, and wrap each tamale tightly.
- Steam the tamales for 45 to 55 minutes, until the masa is firm and pulls away cleanly from the wrapper.
Helpful Tips
- The masa should be soft enough to spread but not runny.
- Banana leaves add aroma, but foil works when leaves are hard to find.
FAQ
Are tamales gisu the same as Mexican tamales?
They share the idea of wrapped steamed masa, but tamales gisu are a Chamorro version with achiote color and local seasoning.
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Can I make tamales gisu ahead?
Yes. Steam them, cool completely, and reheat in a steamer or microwave while still wrapped.
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