Warm oil in a large skillet over medium-high heat. Add beef, pork, paprika, and cumin. Cook, breaking up meat into small pieces, until lightly browned, 3–5 minutes. Add onion and garlic and cook, another 2 minutes.
Stir into skillet tomatoes, tomato paste, and cayenne pepper sauce. Reduce heat to low and simmer until most of liquid has evaporated, about 20 minutes. Add corn and olives and cook another 5 minutes. Add salt and pepper.
Meanwhile, bring broth to a boil in a large saucepan over high heat. Slowly whisk in cornmeal. Reduce heat to low and simmer, stirring frequently, about 20 minutes. Stir in butter. Add salt and pepper.
Assemble burritos by spooning about 1⁄4 cup of cornmeal mixture on tortillas. Add skillet mixture and sprinkle on cheese. Roll burritos as desired.
Try topping this burrito with Enchilada Sauce and grated cheese or Tomatillo Cream Sauce for a fresh tart touch. Makes 4 to 6 burritos