In a mixing bowl, combine the beef cheek, chipotle chiles in adobo sauce, minced garlic cloves, ground cumin, dried oregano, ground coriander, salt, black pepper, apple cider vinegar, and lime juice. Mix well to coat the beef cheek with the marinade.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to marinate the beef cheek.

Place the marinated beef cheek in a crock pot. Add the bay leaves and beef broth. Cover and cook on low heat for 8 hours or until the beef cheek is tender and easily shreds with a fork.

Remove the beef cheek from the crock pot and shred it using two forks.

In a saucepan, heat some oil over medium heat. Add the diced onion, minced garlic, and minced jalapeno pepper. Cook until the onion is translucent and the garlic is fragrant. Add the shredded beef cheek and cook for another 5 minutes. Stir in the chopped fresh cilantro.

Warm the flour tortillas. Serve the shredded beef cheek mixture on the tortillas. Garnish with lime wedges and additional cilantro, if desired.