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Catering Enchiladas for 50

post #1 of 2
Thread Starter 

Hello All,

Quick question on holding and heating enchiladas and cochinita pibil for 50 for an on site catering gig at a client's home. Should I bake them off in my kitchen and transport in my warming cabinet OR bake them off  in client's oven? Thanks!

post #2 of 2

Finish at the client's home. I would think they would have a tendency to dry out a bit sitting in a hot box for more than 30 min or so.

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