One of the boys tried these somewhere in the Yucatan and liked them so I made them last night since I had all the stuff even though I didn't even try. They're a little different from most tamales because you mix the masa with chicken broth, strain it, and the cook it again for a few minutes. Then you combine it with chicken, red sauce, and a bit of tomato and onion (the same fillings I used for the horneados). Then they're steamed normally inside banana leaves.
It's the texture of the masa that's really different. It's almost creamy and you're better off leaving the tamal in the banana leaf and eating it with a spoon. I loved them.