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PdfIn small bowl, whisk 1 tablespoon salt, chili powder, cumin, paprika, oregano and cinnamon. Sprinkle over beef and press to adhere.
Heat oil in slow cooker with sauté function or large deep skillet over medium heat. Working in batches as necessary, brown beef on all sides, about 10 minutes. Transfer to plate.
Add onion to slow cooker or skillet and sauté until softened, about 3 minutes. Add garlic and sauté until just fragrant, about 1 minute. Add chipotle pepper, adobo sauce, tomatoes, broth, orange juice and juice of 2 limes. Scrape bottom with wooden spoon to loosen brown bits. If using skillet, transfer sauce to slow cooker.
Add beef and any juices that have accumulated back to slow cooker. Cook on high 4-5 hours or on low 8 hours, until beef is fork-tender and shreds easily.
Transfer beef to large bowl and sauce to large saucepan over high heat. Bring sauce to a boil, then reduce heat and simmer while shredding meat with 2 forks. (For more elegant presentation, purée sauce with immersion or countertop blender.)
Return beef and sauce to slow cooker. Add juice of remaining 1 lime and taste, adding more salt if needed.
Serve on warmed tortillas with desired toppings. Refrigerate any leftovers.