In a medium bowl combine jalapeno peppers, cilantro, beer, cumin seed, garlic, salt, black pepper, and red pepper. Add ground pork; mix well. Shape meat mixture into four 6-inch-long logs or 3/4-inch-thick patties. Cover; chill for 6 to 24 hours or until mixture is firm. Stack tortillas; wrap in foil. Set aside.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on grill rack over drip pan. Cover; grill for 15 minutes, turning occasionally. Add tortillas to grill directly over coals. Cover; grill for 5 to 10 minutes more or until meat is no longer pink and tortillas are heated through, turning once halfway through grilling.[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.] To serve, place sausages in warm tortillas. If desired, top with lettuce. Makes 4 servings.