Warmed corn or flour tortillas(to serve; see Notes)
Optional Toppings
Salsa(tomato or tomatillo)
Sour cream
Shredded cheddar(or crumbled queso fresco, goat cheese, or feta)
Sliced avocado
Slivered red onion
Lime wedges
Instructions
In a large, heavy skillet over high heat, heat the oil. Sear the beef on all sides until browned.
Meanwhile, combine the chipotle puree, onions, garlic, chili powder, cloves, salt, lime juice, and vinegar in a slow cooker. Add the broth and the bay leaves.
Cook on low for 10 hours, until the meat is falling apart tender. Remove the meat from the slow cooker, let it for about 20 to 30 minutes, then pull it apart using two forks. Drizzle the shredded meat with some of the cooking liquid, until nicely moistened but not dripping.
Warming TortillasTo warm the tortillas, heat a skillet without any oil over medium-high heat. Place the tortillas in the pan, one at a time, allowing them to warm thoroughly on each side. Let the tortillas brown a bit in spots. Stack them as they finish cooking and keep them covered with a towel to keep them warm. You can re-warm them in the microwave, but make sure to cook them in a pan on the stovetop first to bring out their best flavor. It takes only a few minutes, and it makes a big difference.