Set a 12-inch skillet over medium heat and add the chorizo. Cook, breaking up the clumps, until browned and thoroughly cooked, about 8 to 9 minutes. Taste and season with salt. Cover to keep warm.
Heat a large griddle or skillet over medium. Slice the rolls open lengthwise. Use fingers or a spoon to scrape out some of the soft bread in the center of each piece, making a small hollow. Lay them cut-side down on the griddle or skillet to crisp to a rich golden brown, about 2 minutes.
Spread the sour cream on the inside of roll. Place the chorizo on the bottom half of roll.
Top with slices of the cheese and the avocado. Sprinkle with hot sauce or red salsa. Place the top of the roll on the torta and enjoy.