Finely chop the onion and brown it in a large pan with 4 tablespoons of extra virgin olive oil. Add the two meats, breaking them up well with a wooden fork. Brown them well, stirring often, then add the beans drained from their liquid and the drained corn.

Cook for another 5 minutes and season to taste with paprika, ground coriander seeds and chili pepper. Season with salt and pepper, turn off the heat and set aside warm.

Heat the tortillas for five minutes in the oven at 180°, in the meantime dice the well-washed tomato, eliminating its vegetation water, and cut the spicy Provolone Valpadana DOP into cubes.

Arrange the tortillas on individual plates, place the chili meat on top and garnish with the tomato and Provolone Valpadana DOP. Sprinkle with fresh coriander and serve.