Place the beef chuck pieces in a slow cooker. In a small bowl, whisk together the chopped chipotles, adobo sauce, lime juice, minced garlic, cumin, oregano, salt, pepper, beef broth, and apple cider vinegar. Pour the sauce over the beef and add the bay leaves.

Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is fall-apart tender.

Remove the bay leaves and shred the beef with two forks directly in the slow cooker. Stir the shredded meat into the braising juices and let it soak for 5-10 minutes.

Warm doubled corn tortillas in a dry skillet over medium heat until lightly charred on each side, about 30 seconds per side.

Pile shredded barbacoa onto the warm tortillas and top with diced white onion, fresh cilantro, a spoonful of salsa verde, and a squeeze of lime.