Potato and Chorizo Torta

Ingredients

• 2-1/4 teaspoons (7g) Fast Acting Yeast
• 1-1/2 cups (360ml) Water, heated to 100 F (38 C)
• 4 cups (480g) Bread Flour
• 1 tablespoon (9g) Sugar
• 2 teaspoons (7g) Salt
• 2 tablespoons (30ml) Lard, melted
• 2 each (340g) Avocado
• ¼ cup (60g) Red Onion, chopped fine
• ¼ cup (15g) Cilantro, chopped
• 1 teaspoon (7g) Granulated Garlic
• ½ teaspoon (3g) Freshly Ground Black Pepper
• ¼ cup (60ml) Freshly Squeezed Lime Juice
• 1 teaspoon (7g) Sea Salt
• 2 tablespoons (30ml) Sour Cream (optional)
• ¼ cup (60ml) Water
• 9 ounces (255g) Pork Chorizo
• 2 tablespoons (30ml) Olive Oil
• 6 each Large Eggs, lightly beaten
• 12 each Hash Brown Patties
• As Needed Vegetable Oil for Frying
• ¾ cup (90g) Cotija Cheese, crumbled (Queso Fresco can be subbed)
• 6 ounces (170g) Pickled Red Onions (optional)
• As Needed Fresh Cilantro