spicy lamb tacos

This was in the Jan. 2015 issue of Sunset magazine.
Serves 4.

You'll offer 8 warmed corn tortillas to fill and top.

For the topping, mix 3 c. thinly sliced cabbage, 1 bunch of radishes sliced into half-moons, 1/2 tsp. whole cumin seeds, 1/4 c. fresh cilantro leaves, 3 Tbs. fresh lime juice, and salt to taste.

For the filling, saute a lb. of ground lamb with 2 chopped garlic cloves, and a Tbs. of chopped fresh oregano over high heat, stirring, for about 5 minutes or until no longer pink.  Drain off the excess fat.  Add 1 tsp. ancho chile powder, 1/2 tsp. chipotle chile powder, 1/4 c. beer (yes, you have to drink the rest), 1 tsp. cider vinegar, and salt to taste.  Cook that a couple of minutes until most of the liquid has evaporated.

Set out tortillas and toppings such as crumbled queso fresco, crema or sour cream, chopped cilantro, pickled jalapenos, and lime wedges.