Coriander Chicken Tostadas with Refried Beans and Grilled Fennel
Coriander Chicken Tostadas with Refried Beans and Grilled Fennel is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Place beans and next 5 ingredients in processor; blend to chunky puree.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace beans and next 5 ingredients in processor; blend to chunky puree.
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.
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.
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.
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.
Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig.
Serve with lime wedges.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.