otc
Stylish Dinosaur
- Joined
- Aug 15, 2008
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I am having a bunch of people over for a little Cinco de Mayo party with a bunch of food. I'm trying to knock out some of the food tonight. I was going to make a tray or two of enchiladas so I could just throw them in the oven tomorrow but I was wondering how far I should go.
Should I make them and partially bake them? Will this cause the (corn) tortillas to get super soggy?
Should I only make the insides and roll them and keep the sauce and cheese for right before they go in the oven? Should I try freezing even though its only 24 hours?
Another related question, I am chopping a bunch of vegetables tonight to speed up the work tomorrow. I would assume carrots/celery/onions would all survive just fine in tupperware but what about potatos? Normally I would submerge them in water as I cut them but would it be a bad idea to keep them underwater for 24 hours?
Flank steal is going in a chili lime marinade tonight...and everything else will be done tomorrow.
Thanks
Should I make them and partially bake them? Will this cause the (corn) tortillas to get super soggy?
Should I only make the insides and roll them and keep the sauce and cheese for right before they go in the oven? Should I try freezing even though its only 24 hours?
Another related question, I am chopping a bunch of vegetables tonight to speed up the work tomorrow. I would assume carrots/celery/onions would all survive just fine in tupperware but what about potatos? Normally I would submerge them in water as I cut them but would it be a bad idea to keep them underwater for 24 hours?
Flank steal is going in a chili lime marinade tonight...and everything else will be done tomorrow.
Thanks