2 (20 oz) cans Green Jackfruit in Brine, rinsed and drained

2-3 Ancho Chiles, stemmed and seeded

1 1/4 cup Orange juice

2 cups Water

2 tbsp. Apple cider vinegar

1/2 Med. White Onion, roughly chopped

1/2 cup Parsley

4 Garlic, cloves

1 tsp. Mexican oregano

1/4 tsp. Cumin

Salt and Pepper to taste

In a small saucepan, add the chiles and cover with the water. Bring to a boil and then turn off the heat. Cover and let the chiles rehydrate for 10-15 minutes. Reserve ½ cup of the chile cooking liquid.

To a blender, add the chiles, ½ cup chile cooking liquid, orange juice, vinegar, onion, garlic, parsley, oregano and cumin. Blend until smooth. Season with salt and pepper.

Add the drained jackfruit to a slow cooker. Pour the blended chile puree over the jackfruit. Stir, making sure all the jackfruit is coated in the sauce. Cook on low for 3 to 4 hours.

Using two forks, shred the jackfruit. Cook for another 30 minutes to 1 hour. Season with salt and pepper.

Serve with warm tortillas.

Traditionally, flour tortillas are served alongside Chilorio.