Chorizo, Bacon and Tongue Tacos with Guacamole and Pickled Onions

Salt ; to taste

1 pound bacon ; cut into 1/2 inch pieces

1 pound white onion s ; diced

3/4 pound chorizo ; casing removed

1 3/4 pounds creamy boiling potatoe s ; cut into 2 inch pieces

queso anejo ; for garnish

cilantro ; for garnish

Guacamole

3/4 pound tomatillo ; husked, rinsed and quartered

1 1/2 serrano pepper ; stemmed

4 1/2 avocado s ; flesh scooped from skins

1/2 bunch cilantro ; plus extra for garnish

1/2 large white onion s ; finely diced

1 large red onion ; thinly sliced

25 each corn tortilla s ;

4 1/2"