In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink, about 8-10 minutes. Drain excess fat if needed.

While the beef is cooking, in a food processor or blender, combine the chopped onion, garlic, chipotles in adobo sauce, cumin, oregano, cloves (if using), salt, pepper, and a splash of beef broth. Blend until smooth.

Add the adobo sauce to the browned beef in the skillet. Pour in the remaining beef broth, apple cider vinegar, and add the bay leaves. Stir to combine. Bring to a simmer, then reduce heat to low and cook for 25-30 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the fresh lime juice at the end.

Warm the tortillas. Fill with the barbacoa beef and top with diced onion, cilantro, queso fresco, and a squeeze of lime. Serve immediately.