In a blender, combine chipotle peppers, cilantro, red onion, garlic, lime juice, apple cider vinegar, ground cloves, cumin, oregano, black pepper, and kosher salt. Blend until smooth.

Pour half of the marinade into a slow cooker, place the beef on top, then pour the remaining marinade over the beef. Add bay leaves and cover with beef broth.

Cook on high for 5-6 hours or on low for 8-10 hours until the meat is shreds easily.

Remove the beef, shred with forks, and return to the slow cooker to keep warm.

Warm corn tortillas in a skillet for about 30 seconds on each side.

Assemble tacos with beef, diced onion, cilantro, queso fresco, and a squeeze of lime.