Coriander Chicken Tostadas with Refried Beans and Grilled Fennel
A flavorful Mexican-inspired dish featuring coriander-crusted chicken strips served on crispy tostadas with homemade refried beans, grilled fennel, fresh vegetables, and traditional garnishes. This recipe combines traditional Mexican flavors with a unique twist of grilled fennel.
Ingredients
- •2 cans pinto beans
- •½ cup white onion
- •2 tablespoons dried oregano
- •2 cloves garlic
- •2 teaspoons chipotle chiles in adobo
- •1 teaspoon ground cumin
- •1 tablespoon extra-virgin olive oil
- •1 to taste coarse kosher salt
- •1 bulb fresh fennel
- •6 tablespoons safflower oil
- •4 pieces chicken breast
- •⅓ cup coriander seeds
- •6 pieces corn tostada shells
- •3 cups romaine lettuce
- •6 pieces radishes
- •6 sprigs cilantro
- •1 to taste lime wedges
- •ingredient note
Cooking Instructions
- 1.
Place beans and next 5 ingredients in processor; blend to chunky puree.
5 min
- 2.
Heat oil in heavy large saucepan over medium heat. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
10 min
- 3.
Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet.
8 min
- 4.
Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds.
10 min
- 5.
Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.
15 min
- 6.
Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.
5 min
