Bring a pot of water to boil, then add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it simmer for 20-30 minutes, or leave it to soak overnight in room temperature water.
In a small bowl, mix the vinegar, orange juice, and achiote mix to smooth out as many clumps as possible. Sauté the diced onions until they turn translucent, then add the minced garlic. Drain the jackfruit, then add it to the skillet along with oregano and the achiote mixture. Continue cooking until the liquid has absorbed and everything is well combined.
Break off small pieces of masa and roll each piece between your palms until smooth. Flatten them in a tortilla press, with a flat-bottomed baking dish, or a rolling pin. You can even use your hands for a more traditional method.
Preheat a seasoned cast-iron skillet or comal over medium-high while you roll and press the tortillas. If you are using a regular frying pan, preheat it with no oil. Gently add a tortilla to the hot pan and cook on the first side for 10 seconds. Flip and cook for 60-90 seconds, then flip once more and cook until brown spots are forming and the tortilla puffs up. Keep the cooked tortillas in a towel or warmer.
Cut around the tortilla edge and pull up the top layer to form a pocket (like a pita). Add a spoonful of refried beans, close the tortilla up, and spread it around evenly inside. Heat a thin layer of vegetable oil in a skillet over medium, and cook the panuchos on each side until golden brown. To serve, top them with shredded jackfruit, pickled onions and habaneros, and any other garnishes you like. Happy eating!