Tamale Cupcakes, a meal to go!

If you’ve had a rough day, week, or heck…month, this is one of those meals that can make life a little easier. It uses a combination of pantry and fresh ingredients, all very healthy. Once baked, these keep well with just an ice pack, rather than needing to be fully refrigerated, and are great at room temp if you don’t have a microwave handy. This makes them perfect for lunches, picnics, or a snack to-go.

Don’t get me wrong, cooking is still my passion, plain and simple. Finding beautiful fresh ingredients, combining unexpected flavors, and creating from scratch is what gets my heart pumping. However, even with that love of the process, sometimes I just need to get something together to call “Dinner” that is healthy and filling. That’s when a few of my pantry staples come in handy.

Tamale Cupcakes- ingredientsRotel isn’t just for mixing with “Cheese-like” products anymore. (You know the ones I’m talking about.) Its inexpensive and can add a lot of pizzaz to a multitude of dishes. Seitan on the other hand, is mild tasting and acts more as a vessel for stronger flavors. I buy it whenever it goes on sale and pop in the freezer just as I do with ground beef. Having a few shelf stable supplies for days when I’m struggling with a Fibro Flare-up, or just didn’t sleep well for a few nights in a row, has gotten me through many a dinner preparation!

Tamale Cupcakes

Ingredients:

2 tsp coconut oil
1/4 of a medium onion, mincedTamale Cupcakes- ortega chiles
1-can Rotel- mild, drained
1/4 tsp sea salt
1/4 ground red pepper
(omit if making for kids)
1/4 tsp smoked paprika
1/2 tsp cumin
1/4 tsp oregano
1-can low sodium black beans, drained
1-8oz package ground Seitan- My Favorite
(If you prefer not to use Seitan, you can substitute 12 oz of ground white meat turkey or chicken. Brown it with a little salt and drain very well before adding to the pan with the other ingredients.)
2 boxes jiffy cornbread mix
2/3 cup skim milk
2 large eggs, slightly beaten
2 chiles from 4oz can, “Fire roasted green chilies, Mild” diced
2/3 Shredded cheddar cheese
12-14 JUMBO FOIL cupcake tins

(Scroll down for Recipe WITHOUT photos)

Method:

Preheat oven to 400⁰

1. Heat coconut oil over med high heat, then add the onions. Cook until soft, about 4 minutes.

Liquid still remains even after draining.
Liquid still remains even after draining.

2. Spoon the beans and Rotel out of their cans, and add to the onions. (Don’t pour out because there will inevitably still be a lot of liquid in the cans even after you drain them.) Add the next 5 ingredients, salt through oregano, stir to combine. Cook until the liquids evaporate.

3. Add in the Seitan and again cook off if there is any liquid. You want the mixture to dry out a bit so the cornbread doesn’t get soggy. Remove from heat and allow to cool for about 10 mins.

3. Pour the dry cornbread mix into a mixing bowl. Make a well in the center and pour in the milk, beaten eggs, and diced chiles. Stir to combine, but don’t over mix.

4. Scoop about 2 tbsp of cornbread batter into each cupcake liner and top with about 3 tbsp of filling. Divide the cheese among them, and press down a bit. Drop 1-2 tbsp of cornbread batter over each and spread with a spatula. You’ll have to work quickly because once you add the egg and milk to the cornbread mix, it’ll start to activate the leaveners (baking soda, baking powder) and set up.

5. Bake 12-15 mins until the cornbread is cooked through and the tops are a little golden. Cool in the cupcake tin on a wire rack.

Tamale Cupcakes- Final from above

Tamale Cupcakes WITHOUT photos:

Ingredients:

2 tsp coconut oil
1/4 of a medium onion, minced
1-can Rotel- mild, drained
1/4 tsp sea salt
1/4 ground red pepper (omit if making for kids)
1/4 tsp smoked paprika
1/2 tsp cumin
1/4 tsp oregano
1-can low sodium black beans, drained
1-8oz package ground Seitan- My Favorite
(If you prefer not to use Seitan, you can substitute 12 oz of ground white meat turkey or chicken. Brown it with a little salt and drain very well before adding to the pan with the other ingredients.)
2 boxes jiffy cornbread mix
2/3 cup skim milk
2 large eggs, slightly beaten
2 chiles from 4oz can, “Fire roasted green chilies, Mild” diced
2/3 Shredded cheddar cheese
12-14 JUMBO FOIL cupcake tins

Method:

Preheat oven to 400⁰

1. Heat coconut oil over med high heat, then add the onions. Cook until soft, about 4 minutes.

2. Spoon the beans and Rotel out of their cans, and add to the onions. (Don’t pour out because there will inevitably still be a lot of liquid in the cans even after you drain them.) Add the next 5 ingredients, salt through oregano, stir to combine. Cook until the liquids evaporate.

3. Add in the Seitan and again cook off if there is any liquid. You want the mixture to dry out a bit so the cornbread doesn’t get soggy. Remove from heat and allow to cool for about 10 mins.

4. Scoop about 2 tbsp of cornbread batter into each cupcake liner and top with about 3 tbsp of filling. Divide the cheese among them, and press down a bit. Drop 1-2 tbsp of cornbread batter over each and spread with a spatula. You’ll have to work quickly because once you add the egg and milk to the cornbread mix, it’ll start to activate the leaveners (baking soda, baking powder) and set up.

5. Bake 12-15 mins until the cornbread is cooked through and the tops are a little golden. Cool in the cupcake tin on a wire rack.

One thought on “Tamale Cupcakes, a meal to go!

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