1. Heat 1 tablespoon of the avocado oil in 10-inch skillet over medium heat. Add tomatoes and chopped onion, let sizzle. Add chopped garlic and cook until fragrant. Add all chiles, cinnamon stick, bay leaves, vinegar and oregano. Cover and cook for 7 minutes until chiles are softened; stirring occasionally.
2. Meanwhile, season roast with 1 teaspoon salt and 1/2 teaspoon pepper. Heat remaining tablespoon of avocado oil in an Instant Pot™. Sear meat, about 30 seconds on each side.
3. Add chile mixture in blender with 1 cup water, blend until smooth. Add more water as needed for sauce consistency. Once blended, pass chile sauce through a large mesh strainer. Add to Instant Pot™ with beer and 1 tablespoon salt. Cook for 1 1/2 hours. Then shred the meat once fully cooked using two forks.
4. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 15 to 17 minutes. Drain and set aside.
5. Meanwhile, in a large saucepan or Dutch oven add reserved consommé over medium heat. Reduce by half or until pasta sauce consistency. Once consommé is reduced, add cotija cheese and mix until combined. Add cooked pasta and stir to coat. Add birria meat and combine using tongs.
6. To serve, top with finely diced white onion, cilantro, a dash of lime juice, and additional cotija cheese, if desired.
