Chop the cebolla finely and brown it in a large saucepan with 4 tablespoons of extra virgin olive oil. Add the meats, desmenuzándolas with a tenedor de madeira. Refrigerate well by mixing the menu, then add a few drops of your preservation liquid and the spent corn.

Cook another 5 minutes and season to taste with the sweet pimentón, the crushed coriander seeds and the guindilla. Adjust the salt and the spice, turn off the heat and reserve the heat separately.

Heat the tortillas for five minutes in the oven at 180°, then cut the well-washed tomato into small pieces, removing the water from the vegetables, and cut the sharp Provolone Valpadana DOP into cubits.

Arrange the tortillas on individual plates, top with the chilli and top with the tomato and Provolone Valpadana DOP. Spread the fresh coriander and serve.