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.