Toast the dried chiles in a dry skillet over medium heat for about 1-2 minutes until aromatic. Soak them in hot water for 10 minutes until softened.

In a blender, combine the softened chiles, chipotle pepper, adobo sauce, garlic, onion, tomatoes, cumin, smoked paprika, oregano, cinnamon, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.

Season the beef with salt and pepper, then place it in the slow cooker. Pour the sauce over the beef and add the remaining beef broth, bay leaves, and additional salt to taste.

Cook on low for 8 hours or high for 6 hours, until the beef is tender and shreds easily.

From the slow cooker, save about 1 cup of the broth. Remove the beef from the slow cooker, shred it, and return it to the remaining sauce.

Heat a skillet over medium heat. Dip a tortilla into the reserved cooking liquid, then place it on the skillet. Sprinkle cheese on one side, add shredded beef, and fold the tortilla in half. Cook until the tortilla is crispy and the cheese melts.

Serve the tacos with chopped cilantro and lime wedges. Use the remaining broth as a dipping sauce.