In Michoacan, they have a similarly shaped tamal, called corrunda. I don't remember what these were called. Please leave a comment if you know!
Inside, they are mixed with masa and beans.
The "corn kitchen" of Itanoni in Oaxaca is a must for every food lover. The menu is made only from local indigenous corn and the corns are mixed. I met with Amado and fell in love with his concept, his passion and he's a pretty swell guy, too. Corn is a religion for this man.