These 5 Latin-inspired recipes have just 5 ingredients besides salt and pepper! They all feature an awesome new way you can use Mazola® Corn Oil. Plus none of these quick and easy recipes require more than 30 minutes of your time in the kitchen!

TikTok Turkey Tortilla Wrap (Phew! Say that 5 times fast…)

Not since the Hasselback Potato have we seen a cooking trend go as extremely viral as the Tortilla Wrap Hack on TikTok! Here’s our better-for-you spin on the internet sensation that manages to use simple ingredients that you probably already have in your pantry to create a tortilla wrap bursting with robust, smoky flavors.

SERVINGS: 1

TIME: 10 minutes

INGREDIENTS:

1 large whole wheat tortilla
2 tbsp canned Hatch or green chilies
3 slices turkey, deli-style
2 tbsp canned fire roasted red peppers
1 tbsp Mazola® Corn Oil
Salt & pepper, to taste

PROCEDURE:

Start by laying out your tortilla flat on a cutting board. Make a single cut from the center of the tortilla outwards towards the edge.
Visually divide the tortilla into three equally sized parts. Place the chilies, turkey, and peppers each in their own part of the tortilla, leaving a bit of room between them to make it easy to fold. Season with salt and pepper to taste.
Fold the wrap from the left side of your cut and flip and flip again until you have a completely folded tortilla that’s the shape of a triangle.
Heat a skillet, sandwich-press, or large flat pan over high-heat. Add Mazola® Corn Oil and place one side of your tortilla wrap onto the pan. Sear for 1-2 minutes until golden brown. Flip and repeat on the other side. Enjoy!

Foil Packet Shrimp Fajitas

Shrimp – Photo by Alyssa Kowalski on Unsplash

We love this quick and easy recipe for 3 reasons; it’s ready in less than 30 minutes, it’s super tasty, and there’s no clean-up! It’s the perfect busy, weeknight dinner that your kids will also love.

SERVINGS: 4

TIME: 25 minutes

INGREDIENTS:

2 bell pepper, sliced
1 white onion, sliced
1 lb shrimp, tails removed
4 tbsp Sazon seasoning
4 tsp Mazola® Corn Oil

PROCEDURE:

Preheat your oven to 400°F.
Lay out 4 equally sized pieces of foil and shape them into little boats with all the edges folded slightly up so nothing can spill out.
Fill each foil pack with bell pepper, onion, and shrimp. Do not overfill them or they won’t fold shut properly.
Sprinkle 1 tbsp of sazon seasoning on top of each packet and then add 1 tsp of Mazola® Corn Oil to each packet.
1. (Note – Sazon usually has salt already in it, so no need to season any further, but check the ingredients on your bottle to add salt and pepper if needed.)
Fold the edges of the foil packets together so they are completely sealed and place them into a single layer in a baking dish.
Place the dish in the oven and bake for 15-20 minutes, or until the shrimp is fully cooked.
Serve in the individual foil packs. Open carefully and enjoy!

Mexican Cauliflower Rice

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Cauliflower – Photo by Louis Hansel @shotsoflouis on Unsplash

Finally! A quick and easy, keto-friendly, low-carb recipe that resolves those hard-to-beat cravings we all get for delicious Mexican food! You can enjoy this dish as a side, in a salad, or as the base for a delicious protein bowl.

SERVINGS: 4

TIME: 15 minutes

INGREDIENTS:

3 cups cauliflower rice, raw
1/2 yellow onion, diced
4 cloves garlic, minced
2 tbsp Mazola® Corn Oil
1 tbsp tomato paste
Salt & pepper, to taste

PROCEDURE:

Heat Mazola® Corn Oil in a large pan on medium-high heat.
Add onions and garlic and saute for 3-5 minutes until the onions start to become translucent.
Add tomato paste and stir until it’s evenly distributed. Add cauliflower rice and fold until it’s all slightly red from the tomato paste. Without stirring, let it sit for another 3-5 minutes or until it starts to brown. Stir and repeat until the cauliflower is evenly cooked.
Remove from the heat and enjoy!

Chimichurri Steak Salad

Chimichurri Sauce

You all know that here at Cocina, we love chimichurri. Some might even say we’re a little bit obsessed. So, you can imagine how we feel about this quick and easy salad!

SERVINGS: 2

TIME: 20 minutes

INGREDIENTS:

1 lb sirloin steak
2 tbsp Mazola® Corn Oil
2 tbsp Chimichurri
1 handful cherry or grape tomato
2 cups mixed greens or your lettuce of choice
Salt & pepper, to taste

PROCEDURE:

Start by patting your sirloin steak very dry with a paper towel and seasoning with salt and pepper. Let it rest outside of the fridge so it comes up almost to room temperature.
Heat Mazola® Corn Oil in a large saute pan or skillet over high-heat. You can test if it’s hot enough by throwing a tiny bit of water onto the pan. Once you hear a good, loud sizzle, it’s time to throw on that steak! Sear the steaks on each side until desired doneness.
Remove from the pan and let it rest on a cutting board. Meanwhile, prep your tomatoes and greens.
Slice the steak into small pieces and lay them onto the top of the bed of greens. Top generously with chimichurri and enjoy!

Crockpot Chipotle Chicken Lettuce Cups

We love a good set-it-and-forget-it recipe. Crockpots are all the rage these days, and for great reason! Not having to stand over a hot stove for an hour or more means more time to get other things done, like tidying up the house, working out, or spending some extra quality time with the family.

SERVINGS: 4

ACTIVE TIME: 10 minutes

TOTAL TIME: 3 hour 30 minutes

INGREDIENTS:

6 chicken thighs, boneless, skinless
2 tsp Mazola® Corn Oil
3-4 chipotle peppers en adobo, plus sauce to taste
12 leaves butter lettuce
2 avocados, sliced
Salt & pepper, to taste

PROCEDURE:

Start by seasoning your chicken with salt and pepper on both sides.
Place 1 tsp of Mazola® Corn Oil at the bottom of your crockpot. Top with your chicken thighs and chipotle peppers. You can add a little extra adobo sauce from the can for extra flavor and heat if you’d like. Stir a bit to coat evenly. Add the remaining Mazola® Corn Oil and cover with the lid, making sure to seal completely shut.
Cook on high on the slow-cook setting for 3 1/2 – 4 hours. Crockpot times vary greatly depending on what brand you have, so just make sure to check that the chicken is fully cooked through before you take it out.
Remove chicken from the crockpot and onto a cutting board. Slice or shred and transfer into lettuce cups. Top with avocado, sprinkle with a little more salt and pepper, and enjoy!

SURPRISE!! We have a bonus 5-ingredient recipe for you, just because you’re awesome and this recipe is just TOO GOOD not to share! This no-cook recipe is an interpretation of a traditional Peruvian sauce, known as Aji Verde, that’s an absolute must-have addition to our popular Pollo a la Brasa recipe. It’s vegan and gluten-free. It’s also great for salads, bowls, seafood, vegetables – really, you name it and this sauce kicks it up a notch, (and then some)!

Peruvian-inspired Green Sauce (Aji Verde)

Serrano Peppers – Photo by Andrew Coop on Unsplash

SERVINGS: 3-4 cups

TIME: 5 minutes

INGREDIENTS:

¼-½ cup Mazola® Corn Oil
7 cloves garlic
1 whole head iceberg lettuce, chopped, core removed
2-3 tbsp lemon juice
1-2 serrano peppers, remove seeds depending on desired heat
Salt & pepper, to taste

PROCEDURE:

Combine all the ingredients into a blender and blend on medium-high until smooth. Yep! That’s it!
Transfer to a jar or tupperware and store in the fridge.

So, there you have it! 5 (+1) simple Latin recipes with just 5 ingredients to take your lazy weeknight dinners and boxed lunches to the next level with heart-healthy* Mazola® Corn Oil. ¡Buen provecho!

*Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil.