I made molotes de chorizo y papa today and they were sooooooooooo good. Im not surprised I ate 7

I made molotes de chorizo y papa today and they were sooooooooooo good. Im not surprised I ate 7!!! I was introduced to these when I met my wife years ago and they are Bomb 💣
Ingredients:
25 tomatillos
1/2 white onion 🧅
1 chicken cube de knorr
1 chile manzano
2 bunches of cilantro
4-5 garlic cloves 🧄
3 cups Maseca
1/4 cup all purpose flour
1 tablespoon baking powder
1 tablespoon salt
1 tablespoon vegetable oil
7 red potatoes boiled and peeled
1/2 pound premium chorizo (got mine from the deli at stater brothers)
vegetable oil
red onions
crema mexicana
TOPPINGS!
green salsa
red onions
cilantro
queso fresco
crema mexicana
Some people like adding shredded lettuce on top too 😋
Directions:
Pour masa and water into a mixing bowl and stir together until mixture is smooth and uniform. Cover with a damp cloth and allow mixture to rest for 10 minutes.
Place a large skillet over medium heat. Add oil and heat for a minute. Add potatoes and sauté for 4 to 5 minutes. Season with salt and pepper.
Add shallot and garlic and continue to sauté for 3 to 4 minutes. Add chorizo and continue to sauté until chorizo has cooked through and potatoes have softened, breaking up the chorizo as much as possible, while cooking.
Adjust seasonings and remove from heat. Taking 2 tablespoons of the masa mixture at a time, roll into golf ball sized balls. Line the top and bottom of a tortilla press with plastic wrap and place a masa ball in the center. Press down until a thin, flat disc has formed.
Fill masa disc with about 1 ½ tablespoons of filling mixture, fold in half and press edges together to create a football shape. Fill a tall sided pot with 2 to 3 inches oil and preheat to 350˚F.