In a blender, combine chipotle peppers in adobo sauce, cilantro, red onion, garlic, lime juice, apple cider vinegar, ground cloves, cumin, oregano, black pepper, and kosher salt. Blend until smooth, ensuring all the ingredients are well incorporated.

Pour half of the marinade into a 6-quart slow cooker. Place the beef chuck roast on top, pour the remaining marinade over the meat, add bay leaves, and pour in enough beef broth to cover the roast.

Set your slow cooker to high for 5-6 hours or low for 8-10 hours. Check periodically until the meat is fall-apart tender and ready to be shredded.

Remove the chuck roast from the slow cooker and place it onto a cutting board. Use two forks to shred the tender meat, then return it to the slow cooker.

Heat corn tortillas over direct flame or in a skillet for about 30 seconds on each side. This step makes them pliable for filling.

Assemble your tacos by filling warm tortillas with shredded barbacoa and topping with diced onion, fresh cilantro, and crumbled queso fresco. Serve with a lime wedge on the side.