Tacos
Leandra
02/05/10 		Ellen,
Once again, it's me..in need of advice. We are having a mexican dinner at my house w/ about 50 poeple. I'm serving beans, tortillas, green chile enchiladas, red chile enchiladas, carnitas ( carmelized pork shoulder), pico de gallo, guacamole, Southwest corn salad, and last but not least chicken tacos. I think I'm okay on estimating food amounts (because you've tutored me on that before!) but my question is on the chicken tacos. I would like to "pre-make" them by filling the shells with the seasoned meat and cheese and reheat in the oven and hold warm and take them out as the buffet needs replenished...Thoughts? Advice? Thanks again for all your help!
ellen
02/05/10 		You will be SO SORRY if you try to do it this way, the shells will get all soggy and break apart! Put the meat in a chafer and the shells separate and let folks assemble at the point of eating. Or look for chicken flautas frozen, which are crispy but tolerate the oven treatment.
Leandra
02/06/10 		OOOh...I thought you might say that...Hmm. Can I fry the tortillas and hold warm without risking them breaking or getting soggy?
ellen
02/06/10 		Of course they might break if handled roughly, but otherwise they should be OK.