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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Using two forks, shred the jackfruit. Cook for another 30 minutes to 1 hour. Season with salt and pepper.
Step 5
Serve with warm tortillas.