In a blender or food processor, combine chipotle peppers, adobo sauce, beef bone broth, minced garlic, fresh lime juice, apple cider vinegar, cumin, Mexican oregano, ground cloves, salt, and black pepper. Blend until a smooth, fragrant red adobo sauce forms.

Place the cubed halal beef chuck roast chunks into the bottom of a 6-quart slow cooker.

Pour the blended adobo sauce all over the beef, turning pieces to coat thoroughly. Tuck the bay leaves into the liquid.

Cover with lid and cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours) until the beef is meltingly tender and shreds effortlessly with a fork.

Discard the bay leaves. Use two forks to shred the beef directly inside the slow cooker, allowing all the juicy meat strands to soak up the rich spiced adobo broth.

Warm corn tortillas on a hot dry skillet until pliable and lightly charred.

Pile shredded beef barbacoa into tortillas, top with diced white onion, chopped cilantro, crumbled cotija cheese, and serve with fresh lime wedges!