In reply to the question about regional thing, I guess it just depends on who taught you to make tamales & what you prefer. I make mine the basic way. I purchase unprepared masa & add stuff to make it taste good such as broth, green salsa & salt. I spread a thin layer of masa evenly & place the filling inside & fold it up. My fillings vary, sometimes I make chicken with red chili sauce, beef with red chili sauce or my most requested which is cheese with green chili. Sometimes I add olives sometimes I don't. Mine are around 4 to 5 inches long & 3 inches wide. My sister doesn't like the spreading bit so she takes a pile of masa & puts the filling on top. My friend & her family makes small tube type tamals, her corn masa is very thin. Another friend uses the mixtal? mix which taste too tangy for me. My Mother in law makes large tamales with chunks of pork & spicy red chili sauce. She uses prepared masa & doesn't add anything to the masa. All are very good but are these all consider CA style since we are in CA?