Sirloin Stroganoff, Chicken Enchiladas with Pickled Jalapenos,

Sirloin Stroganoff
Adapted from Cooks illustrated, 2007

1 1/4 pounds sirloin steak, trimmed and cut lengthwise (with grain) into 4 equal pieces
2 teaspoons soy sauce
1 rectangular box white mushrooms, cleaned and quartered
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
1 tablespoon vegetable oil
1 vidalia onion, chopped fine (about 1 cup)
2 teaspoons tomato paste
4 teaspoons all-purpose flour
1/3 cup plus 1 tablespoon white wine
1 1/2cups beef broth
1/2 cup sour cream

1. Using fork, poke each piece of steak 10 to 12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.

2. While meat marinates, place mushrooms in medium microwave-safe bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased in volume by half, 4 to 5 minutes (there should be as much as ¼ cup liquid in bowl). Drain mushrooms and set aside; discard liquid. Combine water, dry mustard, sugar, and ½ teaspoon pepper in small bowl until smooth paste forms; set aside

3. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides, 6 to 9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.

4. Add mushrooms, onion, and ½ teaspoon salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth, and mustard paste and bring to simmer, scraping ¬bottom of pan with wooden spoon to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.

5. While sauce is reducing, cut steak pieces across grain into ¼-inch-thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoon wine; season to taste with salt and pepper.

Chicken Enchiladas
Adapted from Cooks Illustrated, 2003

Sauce and Filling
1 1/2 tablespoons vegetable oil
1 vidalia onion,chopped fine (about 1 cup)
3 medium cloves garlic, pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed and cut into 1/4-inch-wide strips
2 8oz cans tomato sauce
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños, drained and chopped
8 ounces sharp cheddar cheese , grated (2 cups)

Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
2 limes, quartered

Making ahead? The sauce and filling can be prepared up to 2 days ahead and refrigerated in an airtight container. Assemble before baking.

FOR THE SAUCE AND FILLING:
1. Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.

3. TO ASSEMBLE: Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray (or brush lightly with oil. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle 1/4 cup grated cheese down center of enchiladas.

Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing toppings separately.