In a large pot, add the octopus, Mexican beer, 2 lemons cut in half and the garlic head cut in half. Cover with 1 inch of water and bring to a boil over medium-high heat. Lower heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife, about 60 to 90 minutes. Drain and allow the octopus to cool for about 15 minutes.
In a small pot, add the red chilies, garlic and onion; cover with water and bring to a simmer for about 15 minutes until chilies are soft.
Add chilies, garlic and onion to blender. Add the red wine vinegar, Las Palmas® Red Chile Sauce, peanuts and puree until smooth (add salt to taste). Set salsa aside.
Char the cooked octopus thoroughly. Slice the octopus into large pieces and cover with foil. Heat up the corn tortillas and build tacos with the octopus and nut sauce. Garnish with cilantro and lime.