• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Muffin Tin Tamales

    Everybody loves tamales, but it can be tricky to enjoy them when watching your diet. These Muffin Tin Tamales have all the flavor of traditional tamales but with far less fat thanks to lean ground turkey, low-sodium chicken stock, and coconut oil. Mix up a batch, bake them off in one of our favorite mini muffin tins, and you can snack all week long. 

     

    Evette Rios is a Puerto Rican cook, writer, lifestyle expert, and television host. A former field correspondent on ABC’s The Chew and design contributor on Rachael Ray, she is now the host of CBS’ Recipe Rehab.  


    Ingredients
    *
    olive oil spray
    1 1/2
    cups
    masa harina
    2
    cups
    fat-free low-sodium chicken broth
    2 1/2
    tablespoons
    coconut oil
    1/2
    teaspoon
    baking powder (preferably aluminum-free)
    1
    small yellow onion, finely diced
    1
    medium clove garlic, finely chopped
    8
    ounces
    extra-lean ground turkey
    1 1/2
    tablespoons
    apple cider vinegar
    1
    teaspoon
    paprika
    1
    teaspoon
    dried oregano
    1
    teaspoon
    ground cumin
    1
    pinch
    cayenne pepper, plus extra as needed
    1
    15-ounce can diced fire roasted tomatoes
    2
    tablespoons
    grated Manchego cheese
    2
    tablespoons
    Chopped Cilantro
    *
    kosher salt and freshly ground black pepper
    Directions
    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.

    The base number of servings for this recipe is 4
    OK

    Categories 

    ClassicFamily-friendly

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