How to Make Pinot Noir Enchiladas Rojas
By Foodette Reviews on March 28, 2012
Featured BlogHer Network Post
[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.
[BlogHer Food '12 will bring food bloggers together to learn, share, inspire, and of course, to EAT! Whether you're new to food blogging or an old pro, you should join us in Seattle, WA on June 8-9, 2012 -- register now!]
Read more from Pinot Noir Enchiladas Rojo at Foodette Reviews
More Like This
Most Popular on BlogHer
In case you haven't heard a Oklahoma teen boy bragged about raping someone and no one is doing anything about it