To make the tomato sauce, in a large saucepan, combine the tomatoes, ketchup, Worcestershire sauce, salt and spices. Fill with enough water to barely cover the tomatoes. Set over moderate heat, bring to a boil, reduce heat and simmer for 10 to 15 minutes or until the tomatoes have softened. Keep warm until ready to use.

To make the avocado crema, in a food processor, combine the avocado, sour cream, cilantro, garlic, lime juice, salt and pepper. Blend on high until smooth. Give it a taste and adjust seasoning accordingly. Chill until ready to use.

To make the filling, set a large skillet over medium-high heat with the oil. Once hot, add in the potatoes, bell peppers, a pinch of salt and pepper, garlic powder, onion powder, and cayenne pepper. Cook, stirring every now and then, until the potatoes are golden brown and crispy.Stir the sausage into the potato mixture and cook until just warmed through slightly.

In a large bowl, whisk together the eggs, cream, hot sauce and a large pinch of salt and pepper until light and fluffy. Add to the skillet with the potato and sausage. Cook, stirring often, until the eggs are just set but slightly under done, about 8 to 10 minutes. Remove from the heat and stir in the cheese until melted through. Set aside to cool slightly.

Warm the tortillas either directly on a gas burner over low heat, or on a preheated griddle or skillet. This will make rolling a lot easier and prevent them from cracking. Working with one tortilla at a time, place about 2 tablespoons of the cooled filling along the center. Then roll tightly into a taquito, placing seam side down on a platter or baking sheet. Continue filling and rolling the rest.

Set a shallow skillet over moderate heat and fill with an inch or two of oil. Once hot, carefully add 3 to 4 taquitos (seam side down) into the oil. Fry in batches until golden brown about 2 to 3 minutes per side. Drain and transfer to a plate lined with paper towels to soak up any excess oil. Continue frying the rest. To serve, place the taquitos on plates or a large platter and top with lettuce, the tomato sauce, avocado crema, radish, jalapeños, sour cream, cotija and a lime wedge or two. Serve immediately and enjoy!