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

It can't hurt to try . I know you can make regular bread dough ahead of time like that.

I would think it would be ok to make a day or two early. We make regular bread dough a few days early with no problems.