In a medium saucepan, cover potatoes with lightly salted water by 1-inch, and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes; drain. Mash with a potato masher.
In a large skillet cook chorizo thoroughly and drain well. Stir cooked chorizo into mashed potatoes.
Add 1/4 cup of the filling to a warm tortilla and fold in half. Repeat with remaining filling and tortillas.
In a large skillet heat oil over medium heat. Add 2 to 3 dobladas to the skillet. Cook 3 minutes for flour tortillas, 6 minutes for corn tortillas, or until crisp and golden brown, turning once. Drain on paper towels. Repeat with remaining dobladas, adding additional oil as needed.
Serve warm and top with shredded lettuce, sour cream, salsa, and crumbled cheese as desired.
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