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

Pour half of the marinade into a large slow cooker, coating the bottom evenly. Place the beef chuck roast on top, then pour the remaining marinade over the meat. Add the bay leaves and cover the beef with enough beef broth until submerged.

Set your slow cooker to high for 5-6 hours or low for 8-10 hours. The meat should be tender and shred easily when done.

Once the beef is cooked, carefully remove it from the slow cooker and place it onto a cutting board. Use two forks to shred the beef into bite-sized pieces, then return the shredded meat to the slow cooker.

Using tongs, char corn tortillas over a gas flame for a few seconds or heat them in a hot skillet until fragrant and pliable.

Fill each warmed tortilla with a generous portion of the flavorful shredded beef. Top your tacos with diced onions, fresh cilantro, queso fresco, and a squeeze of lime juice.