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Heat up roast if not warm already.
In a large pot, pour in chicken broth, garlic, and onion. Turn on medium high heat to bring to a boil.
While waiting for broth to boil, remove the chipotle peppers from the cans. Pour chipotle sauce in the chicken broth mixture.
Deseed the chipotle peppers and blend in a blender until smooth. Add to chicken broth mixture. Once pot is boiling, allow to boil for at least 10 minutes. Then, turn down to a low heat.
While chicken broth mixture is cooling off, prepare the tortillas. Dip one side of the tortillas in the pot of chicken broth sauce and place sauce side down in a sprayed frying pan. Fry until sauce is dried to the tortilla. Then, add shredded cheese on top. Let melt, remove from heat, and place on plates. Repeat with remaining tortillas.
To assemble, scoop birria meat onto the center of each prepared tortilla. Then scoop a small bowl of birria sauce for each person. Dip tacos in birria sauce. Enjoy!