Four Season’s Tamale

Four Season’s Tamale Dough



2 ½ Cups Sweet Corn

¾ Cups of Corn Meal

1 Teaspoon of Baking Soda

1 Teaspoon of Baking Powder

½ Cup of Shortening

12 dry corn husks.



In a clean sink cover the corn husks with warm tap water.  Place a plate on top to help keep the husks under the water.

Place corn in a Robo Coupe or Blender with all of the remaining ingredients.

Pulse well until all is completely pureed. Allow to rest for about 20 minutes.

Lay the husks out on the counter, and place a kitchen spoonful of the Tamale dough in the middle of the cornhusk and spread the dough out a bit.  Place 2 tablespoons of your favorite filling on top of the dough.  Roll and fold the husks.  You can tie them if you want but I don’t.  They tend to hold their shape.  Place a steaming basket into a large covered pan with a cup or more of water depending on the pan.  Stack the tamale into the basket and steam for 10- 15 minutes.  Remove the husks and serve hot.


Roasted Corn and Green Chili Spiced with a pinch of Salt and Cumin.

Roasted Mexican spiced pork or beef.

Roasted Shredded Chicken  Spiced with Salt & Pepper.


I let them cool and freeze them in their husks and store in a Ziplock bag.  Reheating in the microwave.


I like these because the masa is a little fluffy and lighter than the normal tamale you see at resturants.

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