Abstract: A method and apparatus for making a food product such as tamales is provided in which a template for forming the shape of the tamale dough is provided together with a forming tool for anchoring down the tamale wrapper and leveling and pressing dough or masa into a predetermined shape for making tamales. The novel template apparatus is placed over a corn husk to flatten and anchor the corn husk before adding the dough composition and forming the dough composition into the template apparatus. The template apparatus is then removed from the formed dough and the remaining ingredients are added and the tamale is rolled with the corn husk for freezing, shipment or cooking. The novel method and apparatus includes the step of utilizing a special dough composition having a predetermined density for flowing into the tamale template opening. The preferred dough composition has a density in the range of about 1.10 to about 1.12 grams per cubic centimeter.