Most people make tamales with masa harina flour, and while you can buy it. Note: If you are reusing your lime: I have used mine perhaps ten times now: I just. pull out some corn husks (they should soak in warm water for about 30 minutes
As I understand it, the corn husk is just there to keep the tamale together and I can't imagine why I couldn't do it, considering the meat is already .
They need about 30 minutes soaking in very hot water.. If you soak them but did not use them, shake any excess of water, pat them dry again and let them finish off drying on the counter before packing them away. As a rule of thumb, husks are not reusable.