1. In a small bowl, mix together the salt, pepper, cumin, chipotle chili powder, oregano, and cloves. Dust the pieces of chuck roast with the spice mixture, making sure to coat all sides well.
2. Melt the butter in a large frying pan or sauté pan over high heat. Once melted, add the beef in batches so that the pan isn't overcrowded. Sear the beef for about three minutes per side, or until it develops a nice char. Transfer the cooked beef to a slow cooker and repeat with the remaining meat.
3. Add the garlic and bay leaves to the cooked beef in the slow cooker. Pour in the vinegar and lime juice. Cover and cook for four hours on high, or until the beef falls apart when tested with a fork. Pull out and discard the bay leaves and then, working in the slow cooker, use two forks to shred the beef. Stir it in the juices.
4. To make the jicama tortillas, either place the jicama discs in a steamer basket over boiling water for three minutes or place them in a microwave-safe bowl with two tablespoons water, cover, and microwave on high for three minutes. They're finished when their texture goes from brittle to flexible. Let cool, then drain over paper towels. Serve the tortillas with the shredded beef, garnished with lime wedges and cilantro.

Tip:

• Leftover barbacoa and prepared tortillas will keep refrigerated for up to five days. The barbacoa will keep frozen for up to five months.