In a large pot, boil 5 cups of water. Soak the guajillo peppers for 20 minutes. Cut the stems off of the peppers, then over a bowl or sink squeeze and massage the seeds out of the peppers.
In a food processor or blender, add the guajillo peppers, chipotles, garlic, apple cider vinegar, cinnamon, oregano, cumin, cloves, coriander, and crushed tomatoes. Blend on high for about 1 minute, or until the peppers are finely chopped.
Place the beef into a shallow dish (7x11 baking dish works perfectly), and pour the marinade on top. Stir the beef to make sure it all gets coated, then cover with plastic wrap and refrigerate for at least 2 hours (more time is better).
In a pressure cooker or Instant Pot, add the canola oil and chopped onion. Sauté the onions for about 3 minutes or until they start to sweat. Add the beef and marinade, the chicken broth, and the bay leaves. Give the mixture a quick stir, then close the pressure cooker. Cook for 45 minutes, then let the pressure cooker release naturally (for better flavor). With a slotted spoon, transfer the beef onto a cutting board, and chop roughly or shred.