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Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

  • 6servings
  • 40minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved

  2. 1/2 cup chopped white onion

  3. 2 tablespoons dried oregano

  4. 2 garlic cloves, peeled

  5. 2 teaspoons minced canned chipotle chiles in adobo

  6. 1 teaspoon ground cumin

  7. 1 tablespoon extra-virgin olive oil

  8. Coarse kosher salt

  9. 1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)

  10. 6 tablespoons safflower oil, divided

  11. 4 skinless boneless chicken breast halves

  12. 1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag

  13. 6 purchased corn tostada shells

  14. 3 cups thinly sliced romaine lettuce

  15. 6 radishes, trimmed, thinly sliced

  16. 6 fresh cilantro sprigs

  17. Lime wedges

  18. Ingredient info: Chipotle chiles are often sold in a spicy tomato sauce called adobo. They're available at some supermarkets and at specialty foods stores and Latin markets.

Instructions Jump to Ingredients ↑

  1. For beans Place beans and next 5 ingredients in processor; blend to chunky puree.

  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.

  3. For fennel and chicken:

  4. 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.

  5. 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.

  6. 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.

  7. Assembly:

  8. Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.

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