How to Make Pinot Noir Enchiladas Rojas
By Foodette Reviews on March 28, 2012
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[Editor's Note: Wine plus Mexican food? This might be my perfect recipe. The Pinot Noir of the title shows up in the homemade enchilada sauce, but that sauce doubles down as a salsa served alongside the dish after it's baked. It all looks amazingly satisfying, and a great incentive to stay in for a Mexican dinner rather than going out. --Genie]
Pinot Noir Enchiladas Rojo
I'm slowly eliminating the need for us to get Mexican take-out. If I could just figure out how to make perfectly smooth salsa we'd be all set to open up a cantina. So, pinot noir enchiladas rojo. It's not conventional, but screw that because neither am I. You like it.
Image Credit: Foodette Reviews, used by permission.
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