Introduction
Dive into the world of flavors with our “Coriander Chicken Tostadas with Refried Beans and Grilled Fennel” recipe. This dish combines the rich, earthy notes of coriander and fennel with tender chicken, hearty beans, and crisp tostada shells, creating a symphony of taste that’s both satisfying and sophisticated.
Tips for this recipe
- When grilling fennel, maintain medium heat to prevent it from burning while still achieving a delightful charred flavor.
- For an even coat of coriander sauce on chicken, let the marinade rest for 15 minutes before cooking.
- Toast the corn tortillas briefly in oil to make them pliable and easier to handle when assembling your dish.
Why you will love this recipe
“Coriander Chicken Tostadas with Refried Beans and Grilled Fennel” is a celebration of homegrown produce and traditional flavors. The robust taste of coriander complements the tender chicken, while the refried beans add heartiness to this meal. Each bite promises an adventure on your palate that’s both comforting and invigorating.
Ingredients
- 2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved
- 1/2 cup chopped white onion
- 2 tablespoons dried oregano
- 2 garlic cloves, peeled
- 2 teaspoons minced canned chipotle chiles in adobo
- 1 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- Coarse kosher salt
- 1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)
- 6 tablespoons safflower oil, divided
- 4 skinless boneless chicken breast halves
- 1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag
- 6 purchased corn tostada shells
- 3 cups thinly sliced romaine lettuce
- 6 radishes, trimmed, thinly sliced
- 6 fresh cilantro sprigs
- Lime wedges
Adviced equipments
- Blender (For making coriander and fennel sauces or pestos)
- Food processor (Useful for chopping vegetables, grinding spices, or mixing ingredients)
- Cast Iron Skillet (Perfect for searing chicken and grilling fennel to bring out deep flavors)
- Tortilla press (To make homemade flour tortillas if opting not to buy pre-made ones from the store)
- Mixing bowls (Essential for preparing ingredients like marinades, sauces, or salads)
- Cutting board and knife set (For chopping vegetables, fennel, coriander, etc.)
- Baking dish (Could be used to assemble the layers of the tostadas if not using individual ones)
- Measuring cups and spoons (Accurate measurements are key in cooking for balanced flavors)
- Silicone spatula (Useful for scraping bowls, stirring mixtures, or folding ingredients)
- Oven mitts (For handling hot baking dishes safely during preparation and assembly)
- Colander (Can be used to rinse vegetables thoroughly before cooking)
History of the recipe
The “Coriander Chicken Tostadas with Refried Beans and Grilled Fennel” draws inspiration from traditional Mexican cuisine. The use of beans, tortillas, and a cornucopia of fresh vegetables like fennel speak to the rich agricultural heritage that shapes Mexican cooking.
Fun facts about this recipe
Did you know? The word ‘tostada’ originates from Spanish and means “baked in an oven.” These crunchy corn tortillas are a staple in Mexican gastronomy, often enjoyed with various fillings to celebrate the diverse regional flavors across Mexico. Moreover, fennel is not just for grilling; its seeds have been used as spice and medicine since ancient times.
