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.

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.

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.

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.

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

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