Place corn flour in a large bowl.  Add water, ½ cup at a time, mixing with hands until mixture is no longer sticky.  Cover and set aside to hydrate for 60 minutes.

While masa hydrates, place potatoes in a large saucepan. Add enough water to cover and boil for 20 minutes.  Drain, set aside to cool. Chop in ½-inch pieces.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.  Add soy chorizo and stir, breaking up into small pieces.  Add hibiscus and stir; cook for 10 minutes. Add potatoes, season with garlic salt and pepper, reduce heat to medium and cook for 10 minutes.  Remove from heat and set aside.

Form 20 golf ball-size masa balls and place back in bowl. Keep covered to prevent masa from drying out. 

Preheat 2 cups oil in a large frying pan over medium heat.

While oil heats up, begin assembling quesadillas. 

Using a tortilla press lined with a plastic sheet, press each ball into a 4-inch tortilla.  Place 2 tablespoons of potato filling and a 1-2 tablespoons cheese.  Fold over, using the plastic sheet.  Seal quesadilla pressing with fingers over plastic sheet. Carefully place on hot oil and fry for 1 minute on each side.  Remove from oil and place on a paper towel lined plate to absorb excess oil.  Repeat with remaining masa, filling and cheese.

Slice quesadillas open if adding salsa.  Serve topped with shredded lettuce, cream and cotija cheese.