Boil the potatoes until cooked through. Let them cool, peel them, and set aside.

In a skillet over medium heat, cook the chorizo until browned.

Add the bacon to the skillet and cook until crispy. Once done, transfer both chorizo and bacon to a plate and set aside.

In the same skillet with the leftover fat, cook the pork cutlets (sliced into strips or cubes, as you prefer) until cooked through. Transfer to a plate and set aside.

Cut the onion into 3 equal pieces. Use 2 pieces to slice thinly for the salsa.

Thinly slice 2 of the onion pieces and 2 seeded jalapeños.

Sauté the sliced onion and jalapeños in a little oil until golden. Add the oregano, remove from heat, and transfer to a bowl.

In the bowl, squeeze in the lime juice (remove seeds), add the Maggi seasoning, a little olive oil, and a splash of white vinegar. Mix well and set the salsa aside.

In a pot of water, boil 1 seeded jalapeño, the 2 guajillo chiles, 1/3 of the onion, and the 2 garlic cloves until softened. Remove from heat.

Blend the cooked beans with a little of their cooking liquid, along with the boiled chiles, jalapeño, garlic, onion, and some of the chile cooking water. Blend until thick and smooth, then set aside.

In a skillet, mash the peeled potatoes over medium-low heat. You can also mash them on a plate first, then transfer to the skillet. Keep over low heat to start mixing in the other ingredients.

Add the cooked pork, then the chorizo and bacon, mixing well.

Add the blended bean and chile mixture, and continue mixing. Taste and add salt as needed.

Spread some of the skillet mixture onto a tortilla. Fry the tortilla in preheated oil until golden on both sides, then remove.

Place the fried tacos on a plate lined with paper towels to drain excess oil. Serve, open each taco, and top with the jalapeño and onion salsa you prepared earlier. Enjoy!