This great recipe mixes Spanish and Latin American ingredients and reminds us of a culinary tradition, from two different cultures, taking it to a contemporary fusion. The preparation is simple and does not require unusual foods in our kitchen. It's a perfect family dinner.
- 4 large flour tortillas
- 250 gr Presa Ibérica
- 2 green peppers
- 1 red pepper
- 1 onion
- 1 mango
- 1 tsp thyme
- 4 tsp sweet paprika
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 2 tsp hot paprika (optional)
- 1/2 cup of water
- Grated or sliced Edam cheese
- Extra virgin olive oil
- Cut the peppers and onion into strips. Put the vegetables in a pan with a little oil and fry over medium heat.
- While the vegetables are being cooked, cut the Presa Ibérica and the mango into strips.
- When the peppers are soft, add the Presa Ibérica and stir often to prevent it from burning.
- When the Presa Ibérica is brown, add the spices and half a cup of water. Continue stirring until all the liquid has evaporated.
- Preheat the griddle to high heat.
- Add the following ingredients to the tortilla in this order: cheese, mango, finely cut lettuce and the Presa Ibérica mixture we previously prepared.
- Carefully fold the burrito.
- Put it on the griddle for about 20 seconds on each side and serve!
- Moisten the parts of the burrito where you are going to close it. They will stick together and the burrito will not open, so you can comfortably continue working with it.
- Don’t overfill the burrito or it will not close or break.