For the rice - Place chorizo in a bowl of a food processor and pulse until finely ground. Heat a medium sauce pan over medium high heat. Add olive oil and chorizo to pan and render out the fat. After 5 min. remove the chorizo and leave the fat, chorizo should have nice rich color. In another saucepot heat stock.

Add the onion, garlic and jalapeño to the fat and sweat until translucent, about 5 min. Add the rice and turn up the heat to high and stir, coating rice. Add hot stock to rice, bring to simmer, cover and cook for 15 min or until liquid is absorbed. Spread on sheet pan to cool. 

In a bowl. Combine eggs, rice, chorizo, cilantro, and chipotle, cover and place in refrigerator for 2 hours. 

Breading - Crack eggs into bowl. Place flour and bread crumbs into separate bowls. Scoop golf ball sized rice mixture and form into ball. Poke a small hole and fill with queso fresco. Form rice around it so it does not leak. Roll in flour, then egg and then bread crumbs. Repeat till done. 

Frying - In a deep pot, heat oil over medium heat until oil is 350 degrees. Fry croquettes in batches of 6 at a time until golden brown. It should take about 4 min. Place on paper towel, sprinkle with salt and smoked paprika. 
Sauce - Place ingredients in blender and puree till smooth.