You may know gorditas from Taco Bell (can we talk about how they have such great vegan options?!), but have you ever tried making them yourself? Friends, get ready for a treat! Gorditas are hand-formed tortillas made from masa dough, which are then puffed up on a griddle until soft and browned in spots. Because they puff up, an air bubble forms in the middle, so when you slice into the gordita, it forms a pocket prime for stuffing with all kinds of delicious things. In this case, that’s a vegan jackfruit filling!
Why You’ll Love This Recipe
Something a little different. I’m not going to turn down jackfruit tacos for Taco Tuesday, but sometimes I want a change of pace. Gorditas might not technically be tacos, but I’d say they’re taco-adjacent, so they count! Authentic flavour. Between the masa harina and the blend of spices in the jackfruit, this vegan gorditas recipe brings authentic flavour to the table—even if jackfruit isn’t quite a traditional filling! Customisable toppings. Topping options are endless! From salsa, vegan sour cream, and guacamole to more adventurous choices like strawberry salsa or pickled red onions, you can customise your gorditas to suit your preferences.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Gorditas:
Masa harina – This is a special type of Mexican corn flour that has been treated with lime water, giving it a unique flavor and texture. Kosher salt Baking powder Olive oil – Or another oil you like to use for cooking and baking. Warm water
For the Jackfruit:
Young jackfruit in water – You’ll usually find this canned, although occasionally it’s sold in pouches. Drain off the water before using it. Olive oil Onion – You can use yellow or red onion for this recipe. Jalapeño – Feel free to adjust the amount to your liking. For an extra spicy filling, leave the seeds and ribs on the pepper; to reduce the heat level, scrape them out. Garlic Seasonings – Cumin, oregano, paprika, chili powder, and kosher salt. Vegetable broth – I like to use my homemade vegetable broth. You could also use water, but broth adds some extra flavour. Lime juice Tomato paste – This adds a rich, concentrated tomato flavour to the filling. Soy sauce – Swap in tamari or coconut aminos to make your gorditas filling gluten-free. Maple syrup – To sweeten and balance the savoury flavors.
How to Make Gorditas
Make the Gorditas:
Make the dough. Whisk the dry ingredients in a bowl, then add the oil and water to make a dough that’s soft and pliable. Knead and rest. Knead the dough for 5 minutes, then cover with a towel and rest until it cools to room temperature. Portion the dough. Divide the dough into 8 portions and roll them into balls. Roll them out. Use a rolling pin to roll the dough into 5-inch circles (a scant 1/4 inch thick). Cook. Set the rolled out gorditas in a pre-heated comal, skillet, or griddle. Cook for 2 to 3 minutes on one side, then 2 to 3 minutes on the opposite side. Flip again and cook until they’re puffy. Cool and cut. Cover the gorditas with a clean kitchen towel. After a minute, slice one side open and stuff them with the jackfruit filling.
Make the Filling:
Prep. Slice the jackfruit and warm the oil in a skillet over medium heat. Sauté. Add the onion and cook for 5 to 7 minutes, then stir in the garlic and jalapeño and cook 2 minutes more. Simmer. Add the jackfruit to the pan with the spices, vegetable broth, lime juice, tomato paste, and soy sauce. Bring to a simmer, then reduce heat to low. Cover and cook for about 20 minutes. Finish. Shred the jackfruit and stir in the maple syrup and salt. Cook for 2 to 3 minutes, or until it’s dried out and starting to get crispy.
Tips for Success
Make sure the dough is soft. Gordita dough is a little tricky to get right; it should be soft enough that when it’s pressed into a circle it has no more than a few cracks around the edges. Plan your cooking. Start cooking the jackfruit while the gordita dough rests. This way, everything should be done at about the same time. However, keep in mind that the total cooking time on the gorditas will depend on how many you can fit on your pan. Know it takes some practice. Although this seems like a simple recipe, it can take some practice to get the gorditas to puff up and cook properly. It’s a real balance between moisture and pan temperature. After the first time, you’ll have a better feel for what the consistency is supposed to be to make it work. Don’t stress over any mistakes. If the gorditas are gummy inside when you cut into them, they were either not cooked long enough or they were too thick. The good news is that you can still eat the “mistakes”, and they’ll be delicious! Cut the gorditas while they are still warm. It’s best to cut the gorditas while they are still warm (whether you’re going to eat them all right away or not) because they become more difficult to cut as they cool.
More Filling Ideas
If you’re looking to switch things up from the jackfruit filling, beans are always a great option! You can also look to some of my vegan taco recipes for filling ideas like my Southwestern Tofu Scramble, Sweet Potato and Black Bean Tacos or BBQ Chickpea Tacos with Kale Cabbage Slaw.
What to Serve With Gorditas
A side of Elotes (Mexican Street Corn) is always great with gorditas, or make Congri, which is a Cuban-inspired rice and beans dish. If you want to keep things light, see this tutorial on How to Make Cauliflower Rice, and flavour the rice with a squeeze of lime and minced cilantro.
How to Store Leftovers
It’s best to store the gorditas and filling separately, so only assemble what you will eat in one sitting. The jackfruit filling can be refrigerated in an airtight container and the cut gorditas should be wrapped in plastic wrap; both can be refrigerated for 4 to 5 days. Reheat the filling in the microwave or a skillet over medium heat, and warm up the gorditas in a dry pan.
Can I Freeze This Recipe?
If you want to keep your gorditas longer, you can freeze them for up to 3 months. Separate each gordita with parchment paper and place them in a freezer-safe bag. Let them thaw in the refrigerator, then warm them up according to the instructions above. The filling can also be frozen for up to 3 months in an airtight bag or container. Thaw the filling in the refrigerator and then reheat as instructed above. Enjoy friends! If you make this gorditas recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
More Vegan Tex-Mex Recipes
The Best Vegan Enchiladas Taco Bake 15 Minute Black Bean and Corn Quesadillas Vegan Birria Tacos Vegan Enchilada Casserole
