Place dried chiles, onion and garlic in a medium saucepan with enough water to cover. Bring to a boil over medium heat for 12 minutes.  Remove from heat and set aside for 10 minutes.

While chiles cool, place potatoes in a medium saucepan with enough water to cover and cook for 12 minutes or until potatoes are fork tender.  Drain and set aside.

Using tongs, transfer boiled chiles, onion and garlic to a high-powered blender.  Add 1 cup water and chicken bouillon.  Blend on high until smooth and thick.  If a high-powered blender is not available, strain chile sauce.  Transfer sauce to a bowl and refrigerate while potato filling is prepared.

If using soy chorizo, heat 1 tablespoon oil in a large skillet over medium heat (oil is not necessary for pork or beef chorizo), add chorizo and stir, breaking apart with a spatula; about 10 minutes until chorizo is fully cooked. Add cooked potatoes and stir, mash gently with potato masher, still leaving some potatoes intact. Mixture should be lumpy and thick. Season with salt if needed. Set aside. 

Heat 1 cup oil in a frying pan over medium heat.

Slice bread 3/4 of the way through, with one side still attached to be able to open and close. Using a pastry or BBQ brush, brush the entire outer portion of the bread with salsa. Using tongs, place bread in hot oil.  Fry for 30 seconds on each side. Transfer bread to a serving plate.  Open with tongs and fill with potato/chorizo mixture, lettuce, crema, queso fresco, radishes and salsa verde.