Hi Sharon, I'm Pily, the owner of this food blog (lacocinamexicanadepily.com). I tried this recipe myself. These are a different kind of tamales—soft and smooth. The masa, which is really an atole-resembling mixture needs no additional corn masa. All you need to do is heat up the strained corn millk with the sugar and the rest of the ingredients. It will for sure work. It solidifies once you refrigerate it. I really hope you try this recipe; trust me, the result will be surprisingly delicious!

This is a good recipe, but it needs adjusted a little. If you boil the corn husks, they would fall apart. I buy dried ones from the Mexican store. That is how we make all of our tamales. They are stronger than fresh husks are, which makes them easier to cook with. I don't think the mixture would solidify like the recipe says. Add some corn masa in to it to help. It won't change the flavor at all. It just helps thicken it. Tamales should be thick enough to take out of the husk and hold to eat.