To make croquetas: cook the chorizo (fresh chorizo is best). Drain well and refrigerate to cool. Remove and mash avocado pulp with a fork leaving some chunks for texture. Season with salt, lime juice and cilantro and fold in. Once cool, fold in chorizo to the avocado mixture. Add potato starch and fold in well making sure to eliminate any clumps. Cover and refrigerate for an hour to firm up. In a food processor chop frozen tortillas until they are a fine crumb and reserve.
Begin preparing your sauce. In a dry pan toast the chilies, put in a saucepan with water to cover. Bring to a boil and turn off heat. Cover and allow the chilies to soak for 30 minutes. In the same pan cook onions and garlic with a little oil on high heat quickly to caramelize. Transfer to blender with avocado and epazote. Add the rehydrated chilies to the blender with a little water to loosen. Blend well and strain. Reduce sauce until it coats the back of a spoon. Begin frying the croquetas: portion about 2 tablespoons of the Avocado-Chorizo mixture, roll in tortilla crumbs and pan fry in oil on medium heat for 4 minutes on each side. Hold in a warm oven until ready to build. To build, split English muffins with a fork and soak the outside of top and bottom portion in the chili sauce. Sear muffins chili side down in a dry pan to reheat and dry out the sauce. Place the Avocado-Chorizo Croqueta on the bottom portion of sandwich, top with favorite egg preparation, queso fresco and garnish with cilantro leaves. Top with remaining muffin halves.
Avocado English Muffins: in a mixing bowl using a paddle attachment beat the avocado pulp for 2 minutes; add flour, salt, sugar and yeast. Mix on low speed for 3 minutes scraping the sides periodically. Slowly add the milk until the dough comes together, starting with 3/4 cups and adding the remaining 1/4 cup if needed. The dough should be tacky but not sticky. Replace the paddle with a dough hook or knead on a floured surface for 5-8 minutes until the dough is smooth. Coat dough with oil, place in a bowl and cover with plastic wrap. Let ferment for 60-90 min at room temperature or until doubled in size. Remove dough to a floured surface, separate into 6 portions and shape or roll out dough 3/4 inch thick and cut with a 3″ ring cutter. Line sheet pan with parchment and lightly oil. Sprinkle the pan with cornmeal and gently place muffins 1 inch apart. Brush or spray oil on the tops and sprinkle with cornmeal. Heat oven to 350 F also heat a skillet or flat top to medium or 350 F. Gently transfer muffins to flat top and cook for 5-8 min., flip and cook another 4-5 min. and immediately bake in oven for 5-8 min. Remove from oven and allow to cool before reheating.