To make the chili paste: Cut the guajillo chilies, ancho chilies in half and remove seeds. Half-fill a saucepan with water and place the saucepan on the stovetop at high heat. Once the water is hot, turn off the heat. Add the chili peppers and set them aside for 30 minutes. Puree fire-roasted tomatoes and chilies. Set aside.
Meanwhile, cut the onion into slices. Mash the garlic and heat a pan over high heat.
Put onion and garlic for a few minutes on high heat (5 to 6 minutes).
Add the minced lamb and add the dry spices. Reduce the heat and let the minced meat cook.
Ten minutes before the minced meat is completely ready, pour the chili paste and beer. Leave on low heat until the liquid has evaporated.
Cut the cabbage into thin strips, radishes, and cucumbers into thin slices, coriander, or parsley (depending on what you choose) cut roughly. Combine in a large bowl, season with salt and pepper. Set aside.
To make the yogurt sauce: In a bowl, place the Greek yogurt, feta cheese (crushed), lemon sauce, lemon zest, garlic (pressed), and mint (finely chopped). Mix well to combine the ingredients. Sprinkle with more mint if desired and set aside.
To assemble the tacos: Pour the minced meat into a bowl. In the pan, where we fry the minced meat and spices, put the tortilla bread, and leave on high heat for 1-2 minutes. Remove the tortillas from the pan and add the minced lamb at the bottom, followed by the fresh vegetables and the yogurt sauce on top.
Sprinkle with more cilantro or parsley and serve warm.