To serve:
Corn tortillas
Diced onions
Minced cilantro
Salsa
Stir together the chipotle peppers and their sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar and pour into a 7-quart slow cooker (if you have a food processor, you can also pulse till combined before adding). Place the brisket on top of this mixture. (Cut the brisket into a few pieces if necessary to better fit in the slow cooker.) Add stock to cover the meat and place the bay leaves on top. Use tongs to turn the meat a few times into the sauce.
Put the lid on the slow cooker. Cook for 8 to 10 hours on low. When done cooking, it should shred easily with two forks.
Transfer the meat from slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart. Place the shredded beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it; you may not need to use all of the cooking liquid. Serve with fresh tortillas, onion, cilantro, and salsa.
260 calories per serving.
