Mexican-Style Involtini

Mexican-style involtini are a flavorful dish that blends the meat-rolling techniques typical of Italian cuisine with the tastes and aromas of Mexico. Here’s how to prepare Mexican-style involtini with an Italian twist.

Ingredients

• 8 thin slices of meat (beef or pork)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 white onion
• 2 cloves of garlic
• 100 g of cheddar cheese or another aged cheese of your choice
• 1 small can of corn
• 2 tablespoons of tomato paste
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Extra virgin olive oil
• A few leaves of fresh cilantro (optional)
• Lime juice for garnish

Preparation

1. Begin by cleaning and slicing the bell peppers into thin strips, then slice the onion and mince the garlic.
2. Heat a drizzle of oil in a pan and sauté the onion and garlic until translucent. Add the bell peppers and cook until they are slightly soft.
3. Add the well-drained corn, the tomato paste, and the spices (cumin, coriander, paprika), adjusting with salt and pepper. Cook for another 5 minutes, stirring well, then allow to cool.
4. Take the slices of meat and flatten them if necessary with a meat mallet. Spread the bell pepper filling over the meat, add some grated cheese, and roll up the involtini, securing them with a toothpick.
5. In a larger pan, heat another drizzle of oil and brown the involtini on all sides until they are golden and the meat is properly cooked.
6. Serve the involtini hot, garnished with fresh cilantro and a squeeze of lime juice to enhance their flavors.

Curiosity

In Italian cuisine, involtini are often filled with ingredients like ham and cheese, but this Mexican version makes them perfect for a dinner with international flavors, while still maintaining a connection with the Italian tradition of rolling meat. Moreover, cumin and smoked paprika are among the most popular spices in Mexican cuisine and give dishes a distinctive and characteristic flavor.