In a large skillet over medium heat. Add the chorizo, and cook, stirring for 5 minutes, until crispy. Add the onion and garlic and season with the cumin, salt, and pepper. Cook and stir for 5 minutes.
In a medium bowl mix the mashed potatoes with the milk, salt, pepper, 2 beaten eggs, cheese and one cup of bread crumbs.
Add the chorizo mixture to the potato mixture. Shape into balls. Dip each ball into the last beaten egg, then into the bread crumbs.
In a heavy pan over medium-high heat, pour in oil to a depth of 2 to 3 inches and heat to 365F .
Carefully place about 4 croquettes in the hot oil and cook, turning as needed, until golden brown, about 4 minutes. Repeat with the remaining croquettes. Serve hot with avocado aioli.
To make the avocado aioli, place all the ingredients in the blander and blend until smooth.