1. To make the Telera rolls, add yeast, water, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine and allow the yeast to bloom for about 5 minutes. Add the flour to the bowl and mix on low for about 3-5 minutes. Increase the speed to medium and knead for about 5 minutes. Add the salt and slowly drizzle in the melted lard. Continue to knead for 2-3 minutes and then remove the dough from the mixer, place in a lightly greased bowl covered with plastic wrap, and place in a warm place to rise for about an hour.
2. Punch the dough down and divide into 6 pieces. Shape the dough by forming little balls on a floured surface, gathering the edges of the dough underneath until a taunt ball is formed. Repeat until all the dough has been shaped. Transfer the dough balls onto a lightly greased sheet of parchment paper and gently press down with your hands so each piece of dough is in a lightly flattened circle or oval. Using the handle of a wooden spoon, or a chop stick, press two evenly spaced indents into the bread. Lightly cover the rolls with plastic wrap and allow the dough to rise for another 35-45 minutes.
3. Once doubled in size, place the rolls on a baking sheet and brush lightly with water. Place into a preheated 400 F (204 C) oven for 20 minutes. The rolls may have to be rotated once or twice depending on how even your oven cooks. Remove the rolls from the oven and allow to cool completely before using.
4. For the guacamole, combine the avocado in a bowl along with the red onion, granulated garlic, black pepper, lime juice, salt, and sour cream. Mix well until smooth and set aside in the cooler until ready to use.
5. To make the chorizo omelet, in a non stick pan, add the water and the chorizo. Cook the chorizo while stirring regularly. The water will cook out and the chorizo will begin to brown slightly after about 4-5 minutes. Remove the chorizo from the pan, and set aside. Add the olive oil and the eggs. After the eggs have set slightly, add the chorizo back to the pan. Flip the omelet so the uncooked side is now cooking. Fold the omelet in half, then in half again. Remove and keep warm. Slice the omelet into six even squares about the size of the rolls.
6. Preheat a fryer to 360 F (182 C), fry the hash brown patties for about 5-6 minutes or until golden and crispy.
7. To make the sandwich, spoon some of the guac on the bottom half of the telera rolls. Top the guac with the omelets, and then two crispy hash brown patties.
8. The sandwich is then finished with the cotija cheese, pickled onions, and cilantro before placing on the top bun.
