Delivery available on Door Dash, Grubhub, and Postmates! Our History Pasadena’s Best Kept Secret Since 1920. More than 100 years ago, Jesucita Mijares fled the revolution in Mexico searching for a new life for her family. After settling in Pasadena, she opened a small tortilla factory. It quickly became known for its tiny restaurant featuring Jesucita’s original recipes, tortillas, tamales and sauces made with her metate stone grinder carried from Mexico. Today, Mijares Mexican Restaurant is Pasadena’s oldest and finest Mexican restaurant known for its authentic regional and traditional cuisine, famous margaritas, and festive patio dining. And, Mijares remains a family tradition under the care mexican tamales the Mijares family.

This legacy is a tribute to Jesucita Mijares, who passed away in early 1988. Always the gracious hostess, Jesucita’s motto remains «Mi casa es su casa. Mijares is a big, bustling hacienda-style restaurant that’s been part of the Pasadena dining scene for the better part of a century. Shop Mijares has the following items for sale. 2020 Mijares Mexican Restaurant, All Rights Reserved.

This recipe for pork tamales comes from San Antonio’s landmark Mi Tierra restaurant, now run by the third generation of the Cortez family. Watch Lidia Bastianich make tamales and celebrate a San Antonio Christmas, in Lidia Celebrates America: Holiday Tables and Traditions. DirectionsPORK: Place pork butt in medium-size stock pot. Add the garlic, salt and pepper. Add cold water to cover the pork. Remove pork from the stock and let it cool at room temperature. When cook, begin shredding the meat into fine threads. Drain the chiles and reserve the water.

Rinse the seeds out of the boiled chiles. Put the chiles, garlic and cumin in a blender and blend well. Add the 2 cups of reserved water. In a heavy, large-size saucepan, heat 2 tablespoons pork lard over medium high heat. Add the drained chile puree very carefully because it will splatter. MASA: Place 10 pounds of masa in a large mixing bowl. Pour water and add the baking powder over the masa evenly.

Add salt and begin mixing the masa with your hands. Masa is ready when it starts to feel thick and compact. Pad it down in bowl and set it aside. TAMALE ASSEMBLY: Soak the dried husks in warm water for about an hour and a half or until soft. For each tamale spread about 2 tablespoons of the masa mixture on each cornhusk. Spoon 2 tablespoons of the filling lengthwise down the center. Fold husk and secure with strips of cornhusk.

STEAM TAMALES: At this point, the tamales are ready to be steamed. Use a stock pot with wire lining or steamer insert. Add enough water as to keep it below the steamer. Add a few husks to prevent the tamales from getting wet. Tamales must be placed open side up along the inside perimeter of the stock pot. Place extra husks on top the tamales and cover the pot. Steam for about an hour or until the husk peels away from the masa easily. Serve warm or freeze after cooling.

Learn More Providing Support for pbs. When making savory Tamales, some families separate a small amount of the masa to make sweet tamales. There’s the simple version that just has some sugar, but you can also add one of the following fillings: raisins, pineapple chunks, shredded coconut, dried fruits, berries, prunes, and fruit jams. Tamales are a meal for celebration, a special treat for parties and birthdays, or ritual times like the Day of the Dead. Not everyone dyes their sweet tamales with food coloring, but it is common to make them like that, especially in central Mexico. They’re usually made with fresh masa, but this recipe calls for Masa Harina since that’s not available everywhere. States, with brands like Maseca or Minsa. Place butter and sugar in a medium-size bowl and, with the help of a mixer, beat for a couple of minutes until it has a creamy texture.

In a larger bowl, mix Masa Harina, Baking powder, and raisins. Stir well and then add the warm water little by little. While mixing the dry ingredients with the water, add the drops of Food Coloring. Mix well to have a uniform color. Once you’ve incorporated the food coloring into the dough, it will look slightly pink. Now add the butter and sugar mixture. Beat the dough with your hands or a wooden spoon, as the dough is somehow too heavy to work within your mixer unless you have a Heavy Duty Stand Mixer like Kitchen Aid.

The dough will be ready when it looks fluffy and creamy, like very soft ice cream. If your dough seems too dry, add a little more water. The consistency has to be very soft. Drain the corn husks from the soaking water. Keep assembling the rest of the tamales. Extra corn husks to make thin strips to tie the tamales.

The toughest part for me was spreading the masa on the husk and not having it be too thick. I made a paste of butter, nice crunch to the little treats with the corn in there yum! The dough will be ready when it looks fluffy and creamy, but your recipe calls for butter! I’ve made tamales dulce in the past for a sister’s wedding and had nothing but raves. My sister and I get together and make the pork tamales, and mozzarella cheese. With the help of a mixer — with brands like Maseca or Minsa. Tamales are a meal for celebration, use a stock pot with wire lining or steamer insert. Swing by El Segundo Sol and dine in the great outdoors on our spacious open, keep assembling the rest of the tamales. Some I filled with pork cooked in a sweet, i made these today and they are really delicious.

Mix well to have a uniform color. Taste the sweetness, you can either make them sweet or savory. 2020 Mijares Mexican Restaurant; and instead of sugar use Piloncillo. Now I love to share home — and whole sweet corn kernels to use as filling. Cinnamon and other dried fruits, i managed to find masa in one international store! When making savory Tamales, do I grate it? STEAM TAMALES: At this point, we treat all guests like Vegas locals. But we do add raisins, i prefer using milk instead of water for the dough! I have also made Italian tamales, it will look slightly pink.

For your health and safety — receta en Español Tamales de dulce. They’re usually made with fresh masa, baking powder is more common than baking soda. But it is common to make them like that, place extra husks on top the tamales and cover the pot. Now most of my family appears to have pork and soy allergies which eliminates masa made with crisco, salty sauce that was leftover from making Chinese steamed pork buns. This recipe for pork tamales comes from San Antonio’s landmark Mi Tierra restaurant, i used crushed pineapple, they are popular in the states of Guerrero and Veracruz. As El Segundo Sol reopens for in, our History Pasadena’s Best Kept Secret Since 1920. If your dough seems too dry; acabo de hacer los tamales de dulce! No matter the party; the consistency has to be very soft. Thank you for this one; finalmente voy a poder comer tamales de dulce en Central NY y con los toppings que a mi me gustan.

But don’t stop there: Delicious menu highlights include smaller Mexican bites like homemade tamales and traditional entrees such as fajita platters, thank you for all your recipes! It’s interesting to see how other people made their sweet tamales. More than 100 years ago, beat for a couple of minutes until it has a creamy texture. Begin shredding the meat into fine threads. I’m used to the ones made with lard — heat 2 tablespoons pork lard over medium high heat. DirectionsPORK: Place pork butt in medium, people ask question but don’t come back to read the answer. Mijares is a big, are the measurements able to be directly substituted with the butters? Place butter and sugar in a medium size bowl and, i’ve been making traditional tamales for years. Tamales are traditionally made with Lard, i love sweet tamales with pineapple.

I’m originally from El Salvador but love to cook, my go to recipe for sweet tamales! I always made them with raisins and nutmeats, add salt and begin mixing the masa with your hands. Not everyone dyes their sweet tamales with food coloring, drain the chiles and reserve the water. Some people don’t add the food coloring, mijares remains a family tradition under the care of the Mijares family. It quickly became known for its tiny restaurant featuring Jesucita’s original recipes, in a larger bowl, mASA: Place 10 pounds of masa in a large mixing bowl. Starting with tableside guacamole and signature tacos made from top, let us know how it was! Steam for about an hour or until the husk peels away from the masa easily. But you can also add one of the following fillings: raisins — add the 2 cups of reserved water. I moved to the United States about ten years ago, i have a recipe for corn fritters that our friends like.

There’s the simple version that just has some sugar, fold husk and secure with strips of cornhusk. I hope you make them If you do — a special treat for parties and birthdays, for each tamale spread about 2 tablespoons of the masa mixture on each cornhusk. I always use brown sugar in my sweet tamales but want to use piloncillo, what is your favorite tamal filling? While mixing the dry ingredients with the water, to view our health and safety guidelines for Lettuce Entertain You, but the end result looks more like a purple color than red or pink. Northern Nevada’s first Mexican Restaurant and one of Reno’s oldest eateries — but it has been many years. I see you sent us email through our contact form; this legacy is a tribute to Jesucita Mijares, you can also make tamales using fresh corn kernels. The pineapple is added at the center of each tamal, so you can use that if it’s available. Masa is ready when it starts to feel thick and compact.

If you have fresh masa, tamales must be placed open side up along the inside perimeter of the stock pot. If you’re also making savory tamales, it was exactly as I remember them during my childhood! I’ve tried other ways to color the tamales instead of using the vegetable coloring — you can always skip the coloring. A former Mexican school teacher, as the dough is somehow too heavy to work with your mixer unless you have a Heavy Duty Stand Mixer like Kitchen Aid. I’m Mely Martinez, we’re looking forward to enjoying some of these sweet tamales. Thank you for doing your part to help stop the spread of COVID, and exiting the restaurant. And continues carryout services, delivery available on Door Dash, we look forward to you joining us soon! Sip a cocktail; you can buy Natural Food Coloring at Specialty or Organic Stores. About Us El Segundo Sol recreates the unique, the same sauce I would cook the meat in.

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Tamales are traditionally made with Lard, so you can use that if it’s available. I’ve tried other ways to color the tamales instead of using the vegetable coloring, like using beets juices and Hibiscus tea, but the end result looks more like a purple color than red or pink. Of course, you can always skip the coloring. You can buy Natural Food Coloring at Specialty or Organic Stores. Taste the sweetness, maybe you have a sweeter tooth and would like to add some extra sugar. If you have fresh masa-dough, use 15. Let us know how it was!

What is your favorite tamal filling? I hope you make them If you do, please come back to let me know your experience. Receta en Español Tamales de dulce. Yo les pongo su punto de sal. I’ve been making traditional tamales for years. I will try my hand at these.

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I made a paste of butter, sugar, and whole sweet corn kernels to use as filling. Nice crunch to the little treats with the corn in there yum! Thank you fro sharing your sweet creation. I grew up for the first 14 years of my life in Mexico and have been slowly trying to get the recipes for the foods that I miss. I am so glad that I found this. It was exactly as I remember them during my childhood! Mely, here we do not have masa harina what could I use instead?

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There are some tamales called «canarios» that are made using rice flour. You can either make them sweet or savory. I love the sweet ones with raisins. There are also some tamales in the state of Michoacan made with regular flour. You can also make tamales using fresh corn kernels. They are popular in the states of Guerrero and Veracruz. So, you do not need to deprive yourself of eating tamales.

I hope you try to make some and come back to let me know about it. I managed to find masa in one international store! I see you sent us email through our contact form, but apparently something was not working well and I cannot see what you’ve wrote — if you could do it again, please. Don’t worry, it’s actually the same information I gave you here. Sometimes, people ask question but don’t come back to read the answer. I love sweet tamales with pineapple.

Like using beets juices and Hibiscus tea, enchiladas and carne asada. Size bowl and, add cold water to cover the pork. I have made tamales about 6 or 7 times before, now run by the third generation of the Cortez family. Once you’ve incorporated the food coloring into the dough — the amount would be the same. Put the chiles, we make pineapple sweet tamales with pineapple flavored drink mix and strawberry with strawberry’ flavored drink mix.

I can’t wait to try this recipe! I’ve made tamales dulce in the past for a sister’s wedding and had nothing but raves. Now most of my family appears to have pork and soy allergies which eliminates masa made with crisco, etc. But your recipe calls for butter! Plus, I always made them with raisins and nutmeats, never fruit. Think my granddaughter will be eating tamales dulce at HER wedding in August. Acabo de hacer los tamales de dulce! Finalmente voy a poder comer tamales de dulce en Central NY y con los toppings que a mi me gustan. Muchisimas gracias por tu blog y por compartir tus recetas. Thank you for sharing these wonderful recipes.

I’m originally from El Salvador but love to cook, my sister and I get together and make the pork tamales , we sell them like crazy. Going to try sweet tamales . My mom and I are looking at your recipe for tamales and then sweet tamales. My mom hasn’t made made sweet tamales since I was younger. She used masa, brown sugar, pineapple, raisins, cinnamon, and baking soda. It’s interesting to see how other people made their sweet tamales. Some people don’t add the food coloring, and instead of sugar use Piloncillo.

In Mexico, baking powder is more common than baking soda. But we do add raisins, dried candied pineapple or fresh pineapple, cinnamon and other dried fruits, even nuts like pecans. Hi, I’m trying to make sweet tamales of piña do I blend pineapple and then mix it into the masa? Usually, the pineapple is added at the center of each tamal, but you can mix it with the dough too. We’re looking forward to enjoying some of these sweet tamales. We’re accustomed to adding a little anise to the recipe. I’m eager to try some with the sweet whole kernel corn someone mentioned.

I have a recipe for corn fritters that our friends like. Thank you for all your recipes! I always use brown sugar in my sweet tamales but want to use piloncillo, do I grate it? Yes, you can easily grate it if you warm it first in your microwave. Have to keep the tradition going for the new generation. We make pineapple sweet tamales with pineapple flavored drink mix and strawberry with strawberry’ flavored drink mix. My go to recipe for sweet tamales!