I'm nibbling on a Salvadoran style tamale from La Bamba in Mountain View that my brother pulled out of the 'fridge and microwaved for me. I wouldn't reheat a Mexican tamale that way, but the moist and creamy style of cornmeal and the paper wrapping make it more amenable for this one.
This is the first chicken one I've had from La Bamba and it's pretty meaty with three big hunks of meat, about the same amount as the cornmeal, plus some potatoes. This is one of the few of this style that I really like. The key seems to be the seasoning in the cornmeal, it tastes of chicken stock and other spices. Just right for a light late dinner.