Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

Coriander Chicken Tostadas with Refried Beans and Grilled Fennel
Photo by José Picayo

Ingredients

  • 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.
  • 1 large fresh fennel bulb
  • 4 skinless boneless chicken breast halves
  • 6 radishes
  • 6 fresh cilantro sprigs
  • 2 teaspoons minced canned chipotle chiles in adobo
  • 1 tablespoon extra-virgin olive oil
  • + 11 more ingredients
    • 2 15-ounce cans pinto beans (preferably organic)
    • 2 cloves garlic
    • 3 cups romaine lettuce
    • 2 tablespoons dried oregano
    • Coarse kosher salt
    • 6 tablespoons safflower oil
    • ½ cup white onion
    • 1/3 cup coriander seeds
    • 6 purchased corn tostada shells
    • 1 teaspoon ground cumin
    • Lime wedges

Place 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 a...

View full recipe at Epicurious

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