Tamales Miahuatecos are a savory pumpkin tamale recipe with a filling of black beans flavored with pasilla de oaxaca chiles, anise and garlic. By Larry Luttropp, LA Times, April 1994.
First made popular at San Francisco's Johnson's Tamale Parlor in the 1920's. Cup Tamales are little quick tamales made in small cups rather than wrapped in the customary corn husks. Tamale parlors were very popular in San Francisco in the early 1900's. Roosevelt Tamale Parlor is still open today and in fact was remodeled and reopened in June, 2006. The recipe below is from the San F...
From Vegetarian Gourmet 1993, Don Matesz. This a vegetarian tamale made with tofu, onion, bell pepper, soy sauce and mustard.
Recipe for 60 Minute Chicken Tamales by Jesus Bojorquez, Maseca Recipe collection. Reprinted with permission. These tamales use instant masa flour, prepared salsa and a purchased rotisserie chicken.