2 Tips for Hosting Small to Large Gatherings
My two favorite tips when I’m hosting any size gathering are to make as much as possible ahead of time, and not everything has to be made from scratch. My South Texas Kitchen cookbook is filled with recipes utilizing these tips because it is really how my family cooks and hosts in South Texas. Tex Mex Beef Stew or carne guisada, tastes better the day after, so why not make it ahead of time and simply reheat for your guests? I love that you can serve it in tacos or my family’s favorite over mashed potatoes. All can be made ahead. For a little something sweet consider cinnamon infused rice pudding or a tres leches cake that starts with a pancake and waffle mix. Remember, not everything has to be made from scratch. I can’t wait to hear which recipes you’ve make. Be sure to share and tag me at @y_delicacies on Instagram.
This make ahead meal is sooooo host friendly. The flavor in the carne guisada actually tastes even better the following day when reheated. Make your tortillas the day ahead, cool and store in the refrigerator. Tortillas quickly warm up in a skillet or coal for your guest to create carne guisada tacos. I grew up serving carne guisada over mashed potatoes. This mashed potato recipe has my grandmothers tips and can be made the day ahead and gently warmed as a base to serve your carne guisada.
You gotta love a sweet treat that can be made days in advance. My Mexican Rice Pudding can be served gently warmed or chilled in adorable glasses or as a DIY rice pudding bar. Prepare the garnishes and the pudding and refrigerate overnight. Let your guest serve and top for an enjoyable dessert!
This is a great example of not making everything from scratch. You’ll start with a pancake and waffle mix to make a tres leches that has been in my family for multiple generations. Make it days in advance and simply set on your counter and serve.
