J
Jainagirl
Guest
Hi, everyone:
I'm making empanadas using a corn-based tortilla dough and was wondering how far ahead I could make the dough. Event is Saturday. Would like to make the dough on Thur or Fri. What do you think? Will it keep for a couple of days w/o losing flavor or texture or the ability to work well in a tortilla press. TIA.
Jaina
I'm making empanadas using a corn-based tortilla dough and was wondering how far ahead I could make the dough. Event is Saturday. Would like to make the dough on Thur or Fri. What do you think? Will it keep for a couple of days w/o losing flavor or texture or the ability to work well in a tortilla press. TIA.
Jaina