2 Guajillo Chiles, stemmed and seeded
2 Ancho Chiles, stemmed and seeded
2 Garlic Cloves, peeled
½ Achiote Paste Bar
½ Cup Fresh Squeezed Orange Juice
¼ Cup Distilled White Vinegar
2- 20 Ounces Cans Jackfruit packed in brine or water, drained
1 Small Pineapple, peeled and diced
Salt to taste
Corn tortillas, warmed
Finely diced white onion
In a heat resistant bowl, add the stemmed and seeded chiles. Cover with boiling water. Let the chiles rehydrate for 10-15 minutes, or until softened. Drain and transfer to a blender.
To the blender, add the garlic, achiote paste, orange juice, and white vinegar.
Blend until completely smooth. It'll be on the thicker side. Set aside.
In a slow cooker, add the drained jackfruit and half of the diced pineapple. Reserve the remaining pineapple for garnish. Pour in the reserved chile sauce and stir everything; making sure that all the jackfruit is coated in the sauce. Cover and cook on low for 5 hours.
After the jackfruit has cooked for 5 hours, shred the jackfruit using two forks. Cook for another 30 minutes to an hour. Season with salt.
Serve with warmed corn tortillas and garish with the reserved pineapple, diced onion, squeeze of fresh lime juice and chopped cilantro.