In a medium skillet over medium heat, cook the chorizo until browned. Stir it occasionally for even cooking. Once browned, add the boiled potatoes, mashing them together with the chorizo until well combined. Season with a pinch of salt. Remove from heat and let cool.

In a large bowl, mix together the cornmeal, all-purpose flour, baking soda, smoked paprika, and sea salt. Gradually incorporate the chilled butter or lard. Use your fingers to rub the fat into the dry ingredients until crumbly. Add water, a little at a time, until a soft dough forms.

Take a small ball of dough (about the size of a golf ball) and press it flat using your palms. Place a spoonful of the chorizo and potato filling in the center. Fold the dough over to enclose the filling and shape it into a half-moon or oval. Pinch the edges to seal and prevent any filling from escaping.

Heat vegetable oil in a large deep pot over medium-high heat. Once hot, carefully drop in the filled molotes. Fry them in batches, about 3-4 at a time, for 3-4 minutes on each side or until golden brown. Use a slotted spoon to transfer them to a plate lined with paper towels.

Serve the molotes piping hot garnished with fresh lime wedges and chopped cilantro. They are best enjoyed right away, either on their own or accompanied by salsa or guacamole.