Baked Cheese and Beef Burritos

For the filling: In a pot, bring water to a boil, add the potatoes and boil for a few minutes without letting them become soft, then drain and set aside.

In a wide skillet, heat the oil, add the onion and stir until wilted, add the garlic and stir until fragrant, then add the meat and stir for a few minutes until dry, add the brown sugar, oregano, garlic powder, coriander, cumin, paprika, crushed chili, salt, and pepper, and let it cook, then add the potatoes and let the mixture cool.

In a blender, combine the tomatoes, tomato paste, liquid chili sauce, and jalapeno peppers, and blend until you get a liquid sauce.

In a saucepan, heat the oil and flour, stir until golden, add the paste and whisk continuously until thickened, then add water as needed to achieve a liquid sauce, add paprika, crushed chili, and salt to taste, let it simmer with occasional stirring, add oregano, and let it cool.

Prepare a rectangular baking dish and spread a little sauce on the bottom.

Place some meat on a tortilla, add some cheddar and mozzarella cheese, roll it up, and place it in the dish with the seam side down, continue filling and rolling the remaining tortillas and arrange them in a single layer.

Spread a generous amount of sauce over the burritos, then sprinkle a generous amount of cheese on top, ensuring the cheese is only in the middle and not covering the edges.

Cover the burritos with parchment paper and then aluminum foil, bake in the oven for 20 minutes, remove the foil, and continue baking until the surface is golden brown.

Sprinkle with cilantro and green onions, and serve.