Step 1

In a large mixing bowl, combine the masa harina, flour, salt, garlic powder and chile powder. Gradually mix in the warm water, until a soft dough forms. Cover with plastic wrap and let rest for 30 minutes.

Step 2

For Filling, in a medium skillet, heat 1 tablespoon of oil over medium heat. Add the chorizo. Using a wooden spoon, crumble the chorizo and cook for 6-8 minutes. Drain on a plate lined with paper towels, let cool. Once cooled combine with shredded jack, set aside.

Step 3

With clean hands, shape dough into balls the size of golf balls. Using your thumb, make an indentation in the center of each masa ball. Flatten each ball slightly. Place 1 tablespoon of filling in each indentation: Wrap the dough edges around the filling and shape into a cigar or torpedo shape. Press to seal the ends of torpedoes.

Step 4

In a large skillet, heat 1 cup of canola oil over medium heat. Add the torpedoes to hot oil; fry until golden brown on all sides. Drain on paper towels.

Step 5

Serve with tomatillo avocado salsa, makes about 12 to 14 torpedoes.

Step 6

You could make these a day ahead and reheat in the oven at 350ºF for 25 minutes.