Name: Coriander Chicken Tostadas with Refried Beans and Grilled Fennel
Cook time: 40 minutes
Total time: 40 minutes
Yield: Makes 6 servings
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; 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.

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Coriander Chicken Tostadas with Refried Beans and Grilled FennelJosé Picayo

Sue Torres puts a creative spin on Mexican flavors at her Manhattan eatery, Sueños. According to Torres, many people overcook chicken breast because they're worried about salmonella. "You're not killing bacteria, folks —you're killing flavor and moisture," she says. Because it is easy to overdo the heat with the lean white meat, it's worth using an instant-read thermometer to check for doneness (the thickest part of the breast should reach 165°F). What to pair with that perfectly cooked meat? Torres has an idea. "Chicken works well with so many seasonings , but coriander gives it a tuxedo," she says .

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