Yeah, anytime I have ever made it is has been pretty pasty, but in between liquidy and pasty...
When you steam them, steam for about an hour. That is the general guideline.
I am working on a strawberry
tamale recipe. Also looking for a good chicken/pork sub for the traditional ones with red chile filling, but I haven't found a good one yet. Not big on seitan as a tamale filling. It doesn't shred like I want it to. I might try the the MS Farms meal starters.. perhaps. *shrug*
Refried beans are also good in it. It's really only limited by your imagination! A personal fave is the famous green corn tamale
, with green chiles and shredded soy cheddar or monterey jack..
TNS- the pineapple with jalapeno and cilantro sounds AMAZING! I must try it!
Also, Tex-Mex tamales are very different. They're traditionally filled with a spiced ground beef mixture, and yellow corn, as opposed to white. I STILL haven't made those because they're MUCH smaller and more labor intensive than the Southwest version. Maybe someday.. I plan to make tamales in a couple months anyway.