Put an oven rack in the center position and preheat the oven to 375 F. Generously spray a mini muffin pan with olive oil spray; set aside. To prepare the dough, place the masa, 1 cup chicken stock, 1 1/2 tablespoons coconut oil, baking powder and a pinch each of salt and pepper in a medium bowl. Mix until combined and soft, but not sticky. Cover and set aside.
To make the filling, heat the remaining coconut oil in large skillet over medium-low heat. Add the onion and garlic and cook until translucent, 5 to 7 minutes. Raise the heat to high and add the turkey. Cook, breaking the meat into small pieces with wooden spoon. Add the vinegar, paprika, oregano, cumin, cayenne and salt and pepper to taste. Stir occasionally until the meat is browned, approximately 6 minutes.
Add the tomatoes and remaining chicken stock and stir to combine. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, approximately 20 minutes. Remove pan from heat. Season with additional salt, pepper and cayenne to taste.
Place 1 heaping tablespoon masa dough in palm of your hand and roll into ball. Gently spread the dough across bottom of a muffin cup and up the sides. Repeat the process to fill all muffin cups. Cover muffin pan with aluminum foil and bake for 20 minutes. Remove the muffin pan from the oven. Uncover, fill each muffin cup with meat mixture, and return to the oven for an additional 5 minutes.
Remove from the oven. Gently run a knife around the inner edge of each muffin cup to loosen. Using small offset spatula, gently remove each tamale from cup. Top with Manchego cheese and chopped cilantro.