Preheat oven to 325°F.
Toast the dried ancho chile in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant and slightly puffed. Transfer to a bowl, cover with boiling water, and soak for 10 minutes. Drain.
Add the soaked ancho chile, chipotles in adobo, adobo sauce, garlic, onion, beef broth, apple cider vinegar, lime juice, cumin, oregano, and ground cloves to a blender. Blend on high until completely smooth, about 60 seconds. Set aside.
Pat beef chunks completely dry with paper towels. Season all over with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear beef in batches, 3 to 4 minutes per side, until deeply browned on all sides. Do not crowd the pan.
Pour blended chipotle sauce over the seared beef. Add bay leaves. Stir to coat the beef.
Cover tightly with a lid and transfer to the preheated oven. Braise for 3 to 3.5 hours until beef is completely fork-tender.
Remove bay leaves. Transfer beef to a cutting board and shred with two forks.
Place Dutch oven on stove over medium-high heat. Reduce braising liquid for 5 to 7 minutes until slightly thickened.
Return shredded beef to the pot and toss with the reduced sauce. Taste and adjust salt. Serve in warm tortillas with diced onion, cilantro, and lime.
