Homemade Vegan Jackfruit Gorditas: Your New Favorite Plant-Based Mexican Dish

Discover a delightful plant-based twist on a beloved Mexican classic! These homemade gorditas feature a savory, sweet, and spicy vegan jackfruit filling, tucked into soft, perfectly puffed masa harina pockets. Forget Taco Tuesday for a moment and embark on a culinary journey that’s both authentic in flavor and wonderfully innovative. Get ready to customize with your favorite toppings and savor every delicious bite!

While many may be familiar with gorditas from popular fast-food chains like Taco Bell (which, by the way, has surprisingly great vegan options!), experiencing them freshly made from scratch at home is an entirely different culinary revelation. Prepare yourself for a truly special treat that will elevate your weeknight meals or any festive gathering!

At their heart, gorditas are thick, hand-formed tortillas crafted from masa dough. This unique dough, once griddled, miraculously puffs up, creating a natural air pocket in the center. This ingenious feature makes them ideal for slicing open and stuffing with a myriad of delicious fillings. In this particular recipe, we’re taking a vibrant plant-based approach, filling them with a “meaty” and flavorful vegan jackfruit mixture that mimics traditional carnitas beautifully.

Why You’ll Adore This Vegan Gordita Recipe

There are countless reasons to fall in love with these homemade vegan jackfruit gorditas. Here’s why they’re sure to become a staple in your kitchen:

• A Refreshing Change from the Usual: While we all love a classic taco, sometimes you crave something a little different. These gorditas offer a fantastic alternative to your regular Taco Tuesday routine. They’re thicker, puffier, and provide a unique textural experience, yet they still deliver all the vibrant, satisfying flavors of your favorite Mexican-inspired dishes. They are undeniably “taco-adjacent” and absolutely count as a fun, customizable meal!
• Authentic and Bold Flavor Profile: Don’t let the vegan filling fool you – this recipe packs a serious punch of authentic Mexican flavor. The foundation of masa harina in the gorditas provides that unmistakable corn taste and aroma. Coupled with a carefully balanced blend of aromatic spices in the jackfruit filling, every bite transports you to the heart of traditional Mexican cuisine. While jackfruit itself might be a modern innovation, the overall spice blend and cooking technique ensure a genuinely authentic taste sensation.
• Endlessly Customizable Toppings: One of the greatest joys of eating gorditas is the freedom to personalize them with an array of fresh toppings. The options are truly limitless! From classic choices like homemade salsa, rich vegan sour cream, and creamy guacamole, to more adventurous and exciting additions like sweet and spicy strawberry jalapeno salsa or tangy pickled red onions, you can tailor each gordita to suit any palate or preference.
• Fun and Rewarding to Make: While making gorditas from scratch might seem intimidating, the process is incredibly rewarding. There’s a wonderful satisfaction in creating these puffy pockets of deliciousness with your own hands. It’s a fantastic weekend project or a fun way to spend time in the kitchen, and the results are well worth the effort.

Essential Ingredients for Perfect Gorditas and Jackfruit Filling

Understanding the role of each ingredient is key to achieving the best results for these delicious homemade gorditas. Below, we’ll delve into the specific components for both the gorditas themselves and their flavorful jackfruit filling.

For precise quantities and step-by-step instructions, please scroll down to the full recipe card.

For the Gorditas:

• Masa Harina: This is the cornerstone of authentic gorditas (and many other Mexican corn-based dishes). Masa harina is a special type of corn flour made from dried corn kernels that have been cooked and steeped in an alkaline solution (nixtamalization), then ground. This process gives it a unique flavor, aroma, and a superior, pliable texture that’s essential for forming and puffing tortillas. Do not substitute with regular cornmeal or corn flour, as the results will be vastly different.
• Kosher Salt: A simple but crucial ingredient to enhance the natural corn flavor of the masa and balance the overall taste of the gorditas.
• Baking Powder: This leavening agent plays a vital role in helping the gorditas puff up on the griddle, creating that desirable air pocket in the center for stuffing.
• Olive Oil: Adds a touch of richness and helps to tenderize the dough, contributing to a softer, more pliable texture. You can use any neutral-flavored cooking oil you prefer.
• Warm Water: The temperature of the water is important. Warm water helps hydrate the masa harina effectively and makes the dough easier to work with, resulting in a smooth, soft consistency.

For the Jackfruit Filling:

• Young Jackfruit in Water: This is your plant-based “meat” substitute. It’s crucial to use *young* or *green* jackfruit, typically found canned in water or brine. Ripe jackfruit has a sweet, fruity flavor and a different texture, making it unsuitable for this savory application. Ensure you drain the water thoroughly and rinse the jackfruit well before preparing it to remove any brine flavor. Its fibrous texture makes it perfect for shredding, mimicking pulled pork or “carnitas.”
• Olive Oil: Used for sautéing the aromatics and crisping up the jackfruit, adding flavor and preventing sticking.
• Onion: Diced yellow or red onion provides a foundational sweetness and aromatic depth to the filling. Sautéing it until translucent brings out its best flavors.
• Jalapeño: Adds a fresh, vibrant kick. You have full control over the heat level: for a spicier filling, leave some or all of the seeds and ribs intact; for a milder flavor, scrape them out completely.
• Garlic: Minced garlic is essential for that rich, pungent aroma and classic savory flavor in Mexican cuisine.
• Seasonings (Cumin, Oregano, Paprika, Chili Powder, Kosher Salt): This carefully selected blend of spices is what transforms the jackfruit into a flavorful, carnitas-like filling. Cumin provides earthy warmth, oregano offers herbaceous notes, paprika adds a smoky depth and color, and chili powder brings a balanced, mild heat and complexity.
• Vegetable Broth: Instead of plain water, using vegetable broth adds another layer of umami and depth to the simmering sauce, infusing the jackfruit with even more flavor as it cooks. My homemade vegetable broth is always a great choice!
• Lime Juice: A squeeze of fresh lime juice at the end brightens the entire dish, adding a zesty acidity that cuts through the richness and enhances all the other flavors.
• Tomato Paste: This concentrated tomato product adds a rich, deep umami flavor and a subtle tang, contributing to the savory backbone of the filling.
• Soy Sauce: A secret ingredient for incredible depth! Soy sauce (or tamari for gluten-free) boosts the umami, mimicking the savory notes often found in meat-based dishes. For a gluten-free option, ensure you swap it for tamari or coconut aminos.
• Maple Syrup: A touch of maple syrup introduces a subtle sweetness that perfectly balances the savory, spicy, and tangy elements in the jackfruit filling, creating a well-rounded and irresistible flavor.

Crafting Your Homemade Vegan Jackfruit Gorditas: A Step-by-Step Guide

Making gorditas and their delicious jackfruit filling is a rewarding process. Follow these steps to create a truly memorable meal from scratch.

Making the Gorditas:

• Prepare the Dough: In a large mixing bowl, thoroughly whisk together the masa harina, kosher salt, and baking powder. This ensures even distribution of the leavening agent and seasoning. Next, add the olive oil and 1½ cups of warm water. Begin mixing, either with your hands or a sturdy spoon. Gradually add more warm water, a tablespoon at a time, until you achieve a dough that is soft, pliable, and smooth, much like playdough. It should hold its shape without crumbling, and feel moist but not sticky.
• Knead and Rest: Turn the dough out onto a clean work surface and knead it consistently for about 5 minutes. This develops the texture and ensures a smooth, uniform consistency. Once kneaded, place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest at room temperature for 15-30 minutes. This resting period allows the masa harina to fully hydrate and the dough to become even more pliable.
• Portion the Dough: Divide the rested dough into 8 equal portions. For consistent results, each ball should weigh approximately 95-100 grams. If you prefer smaller gorditas, you can divide the dough into 12 portions, each weighing about 65 grams. Roll each portion into a smooth, tight ball between your palms.
• Roll Them Out: For easy rolling and to prevent sticking, cut the sides of a gallon-sized Ziploc bag so it opens into a single sheet. Place a dough ball inside, then fold the plastic over it. Using a rolling pin or the bottom of a flat baking pan, gently and evenly press the ball into a circle approximately 5 inches in diameter and just under ¼ inch thick. Repeat this process for all remaining dough balls, making sure to keep any unrolled dough covered with a towel to prevent it from drying out.
• Cook to Perfection: Heat a comal, cast-iron skillet, or griddle over medium-high heat. It’s crucial that the pan is very hot to prevent the gorditas from sticking and to encourage them to puff. Place the rolled-out gorditas onto the hot surface. Cook for 2 to 3 minutes on the first side until they develop golden-brown spots and edges. Flip them and cook for another 2 to 3 minutes on the second side. Finally, flip them one last time and cook for an additional 30-45 seconds. During this final cook, they should magically puff up, creating that perfect internal pocket. If some don’t puff on their own, gently press down on them with your spatula to encourage the puffing.
• Cool and Cut: As each gordita finishes cooking, transfer it to a plate and immediately cover it with a clean kitchen towel. Allow them to cool for just about 60 seconds – enough to handle, but still warm. While still warm, carefully slice one side open with a small paring knife, creating a pocket. This is important as they become much harder to cut once completely cool. Now, they are prime for stuffing!

Making the Jackfruit Filling:

• Prepare the Jackfruit: Begin by carefully removing the young jackfruit from its can and draining it thoroughly. Rinse it well under cold water to remove any residual brine, then pat it dry. Cut the jackfruit into small, manageable slices, which will make it easier to shred later. Set aside.
• Sauté the Aromatics: Heat the olive oil in a large skillet or frying pan over medium heat. Once the oil is shimmering, add the diced onion and sauté for 5 to 7 minutes, stirring occasionally, until it becomes translucent and soft. Next, add the minced garlic and diced jalapeño to the pan. Continue to cook for about 2 minutes, stirring constantly, until the garlic is fragrant and the jalapeño softens slightly. Be careful not to burn the garlic.
• Simmer for Flavor: Add the prepared jackfruit to the skillet with the sautéed aromatics. Sprinkle in all the spices: ground cumin, dried oregano, ground paprika, and chili powder. Pour in the vegetable broth, lime juice, tomato paste, and soy sauce. Stir everything together thoroughly to combine, ensuring the jackfruit is well coated in the flavorful liquid. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and allow it to cook for approximately 20 minutes. This simmering time allows the jackfruit to tenderize and absorb all the rich flavors.
• Shred and Crisp: After 20 minutes, remove the lid. The liquid should have mostly cooked away. Using two forks, a potato masher, or even a sturdy whisk, shred the tender jackfruit directly in the pan until it resembles pulled meat. Stir in the maple syrup and the remaining kosher salt. Increase the heat slightly to medium-low and continue to cook for another 2 to 3 minutes, stirring frequently. The goal here is to dry out the filling a bit and allow it to get slightly crispy, developing those delicious “carnitas” edges.
• Assemble and Enjoy: Once the jackfruit filling is perfectly cooked and seasoned, it’s ready to be stuffed into your warm, freshly made gorditas. Add your favorite toppings generously and dig in!

Tips for Perfect Vegan Gorditas Every Time

While making gorditas from scratch is incredibly rewarding, a few pointers can help ensure your success and make the process smoother:

• Achieving the Right Dough Consistency is Key: Gordita dough can be a bit finicky, but aiming for the right texture is crucial. The dough should be soft, smooth, and pliable—similar to soft playdough. When you press it into a circle, it should have no more than a few minor cracks around the edges. If it’s too dry and crumbly, add warm water one teaspoon at a time. If it’s too sticky, add a little masa harina, also one teaspoon at a time, until the ideal consistency is reached. This balance is vital for the gorditas to puff correctly.
• Strategically Plan Your Cooking: To optimize your kitchen workflow and ensure everything is ready at roughly the same time, start preparing the jackfruit filling while the gordita dough is resting. The dough needs about 15-30 minutes to rest, which is ample time to get a good head start on your filling. Keep in mind that the total cooking time for the gorditas will depend on the size of your pan and how many you can cook simultaneously, as each batch takes about 6-8 minutes.
• Practice Makes Perfect: Don’t be discouraged if your first few gorditas don’t puff up perfectly. This recipe, while seemingly simple, involves a delicate balance between dough moisture and pan temperature that can take a little practice to master. After your initial attempt, you’ll gain a much better feel for the ideal dough consistency and griddle heat needed to achieve those beautiful, airy pockets. Each batch will get progressively better!
• Don’t Stress Over Minor Imperfections: Even if your gorditas don’t puff up completely or if they turn out a bit gummy inside when you cut into them, they are still absolutely delicious! This usually indicates they either weren’t cooked quite long enough or were rolled a bit too thick. Since masa harina is pre-cooked, any “undercooked” gorditas are still safe and tasty to eat, especially once filled. These minor “mistakes” are often unnoticeable with a flavorful filling and toppings.
• Slice While Warm: It’s imperative to slice the gorditas open while they are still warm, just a minute or so after coming off the griddle. As they cool, the masa tends to firm up, making them significantly harder to cut open and create that perfect pocket without tearing. So, be ready with your paring knife as soon as they’re cool enough to handle!

Explore More Delicious Vegan Filling Ideas

While our sweet and spicy jackfruit filling is undeniably a star, the beauty of gorditas lies in their versatility! If you’re looking to switch things up or explore other plant-based options, here are some fantastic ideas:

• Hearty Beans: Classic refried beans or seasoned whole black beans are always a phenomenal choice. You can make your own creamy refried beans or simply spice up canned black beans with cumin, chili powder, and a squeeze of lime.
• Southwestern Tofu Scramble: For a protein-packed and flavorful option, try adapting my Southwestern Tofu Scramble. It’s vibrant, seasoned perfectly, and makes a fantastic savory filling.
• Sweet Potato and Black Bean Tacos Filling: The filling from my Sweet Potato and Black Bean Tacos would be an incredible addition. The sweetness of the potato pairs beautifully with the earthy beans and spices.
• BBQ Chickpea Tacos Filling: Craving something smoky and tangy? The filling from my BBQ Chickpea Tacos with Kale Cabbage Slaw (minus the slaw, or served on the side!) offers a completely different, yet equally delicious, flavor profile.
• Spicy Lentil Picadillo: Cooked lentils seasoned with a savory and slightly spicy picadillo-style sauce make for a wonderfully hearty and nutrient-rich filling.
• Mushroom Carnitas: Sautéed and seasoned mushrooms (like oyster or cremini) can be torn and cooked until crispy, offering another “meaty” texture similar to the jackfruit.

Perfect Pairings: What to Serve With Your Gorditas

To complete your Mexican-inspired feast, consider these delicious side dishes that perfectly complement the flavors and textures of your homemade gorditas:

• Elotes (Mexican Street Corn): Grilled corn on the cob, slathered in a creamy, tangy, and spicy sauce, then sprinkled with cojita cheese (or vegan cojita!) and chili powder, is an absolute classic. Its vibrant flavors and textures are a fantastic match for gorditas.
• Congri (Cuban-Inspired Rice and Beans): Although Cuban, this flavorful rice and beans dish, often cooked with sofrito, bell peppers, and spices, offers a hearty and satisfying side that works wonderfully with the Mexican flavors of the gorditas.
• Lime Cilantro Cauliflower Rice: If you’re looking for a lighter, low-carb alternative to traditional rice, whip up some cauliflower rice. Follow my tutorial on How to Make Cauliflower Rice and then simply season it with a generous squeeze of fresh lime juice and plenty of minced cilantro for a refreshing side.
• Simple Green Salad with Cilantro-Lime Vinaigrette: A crisp green salad provides a refreshing counterpoint to the rich gorditas. A homemade vinaigrette made with lime juice, cilantro, a touch of agave, and olive oil will tie all the flavors together beautifully.
• Black Bean Soup: A small bowl of savory black bean soup can add another layer of traditional flavor and a comforting warmth to your meal.

Storing and Freezing Your Vegan Jackfruit Gorditas

To best preserve the freshness and texture of your homemade gorditas and jackfruit filling, it’s advisable to store them separately. This approach ensures that both components maintain their optimal quality, making future meals just as delicious as the first.

• Refrigeration:
  • Jackfruit Filling: Once completely cooled, transfer the jackfruit filling into an airtight container. It can be safely refrigerated for 4 to 5 days.
  • Gorditas: For the cooked gordita shells, it’s best to store them wrapped tightly in plastic wrap or placed in an airtight container to prevent them from drying out. They will also keep well in the refrigerator for 4 to 5 days. Remember to only assemble the gorditas with the filling right before you plan to eat them to prevent the shells from becoming soggy.
• Reheating:
  • Jackfruit Filling: Reheat the filling gently in a skillet over medium heat, stirring occasionally, until it’s warmed through. Alternatively, you can microwave it in short intervals, stirring between each, until hot.
  • Gorditas: To warm up the gordita shells, place them in a dry skillet over medium heat for a minute or two per side, until they are soft and warm again. Avoid adding oil unless you want a slightly crispier exterior.
• Freezing for Longer Storage:
  • Gorditas: If you wish to store your gorditas for a longer period, they freeze beautifully for up to 3 months. To prevent them from sticking together, place a small piece of parchment paper between each gordita, then stack them and transfer them to a freezer-safe bag or an airtight container. When you’re ready to enjoy them, thaw them in the refrigerator overnight. Once thawed, warm them up in a dry pan according to the reheating instructions above.
  • Jackfruit Filling: The jackfruit filling is also freezer-friendly! Allow it to cool completely, then transfer it to a freezer-safe airtight bag or container. It can be frozen for up to 3 months. To use, thaw the filling in the refrigerator, then reheat it in a skillet or microwave as instructed above.

By storing your gorditas and filling separately, you ensure maximum freshness and flexibility, allowing you to enjoy these delicious homemade treats whenever the craving strikes!

Enjoy, friends! If you create this incredible homemade vegan jackfruit gorditas recipe, please make sure to snap a photo and tag #jessicainthekitchen on Instagram! We would absolutely love to see your delicious creations. Also, we’d be so grateful if you could take a moment to leave a comment below and give the recipe a rating! Your feedback helps us and other home cooks. Thanks so much for your support!

More Irresistible Vegan Tex-Mex Recipes to Try

If you loved these gorditas, you’re in for a treat! Explore more of our flavorful plant-based Tex-Mex inspired dishes that are sure to satisfy your cravings:

• The Best Vegan Enchiladas: A hearty and comforting casserole packed with flavor.
• Taco Bake: All the flavors of tacos in a convenient, shareable bake.
• 15 Minute Black Bean and Corn Quesadillas: Quick, easy, and incredibly delicious for a weeknight meal.
• Vegan Birria Tacos: Indulge in these rich, flavorful, and incredibly popular birria tacos, plant-style.
• Vegan Enchilada Casserole: A hearty and easy-to-make casserole, perfect for feeding a crowd.

Homemade Vegan Jackfruit Gorditas

Servings:

8
gorditas

Prep Time:

20 minutes
mins

Cook Time:

50 minutes
mins

Total Time:

1 hour
hr
10 minutes
mins

Learn how to make authentic, puffy gorditas from scratch at home, filled with a mouth-watering sweet and spicy vegan jackfruit carnitas-style filling. Perfect for a unique and satisfying plant-based meal!

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Ingredients

For the gorditas:

• 2
  cups
  masa harina,
  
  320g
  
• 1
  teaspoon
  kosher salt
• 1
  teaspoon
  baking powder
• 2
  tablespoons
  olive oil,
  
  23g
  
• 1 ½ – 2
  cups
  warm water,
  
  374–500ml
  

For the jackfruit filling:

• 2
  young jackfruit in water,
  drained, 800g
  
• 2
  tablespoons
  olive oil,
  
  23g
  
• ¾
  cup
  yellow or red onion,
  diced, 114g
  
• 1
  jalapeño,
  diced, 25g
  
• 3
  cloves
  garlic,
  minced, 16g
  
• 1 ½
  teaspoon
  ground cumin
• 1
  teaspoon
  dried oregano
• ½
  teaspoon
  ground paprika
• ½
  teaspoon
  chili powder
• 1
  cup
  vegetable broth,
  or water, 250ml or 227g
  
• 1
  tablespoon
  lime juice
• 1
  tablespoon
  tomato paste,
  
  16g
  
• 2
  tablespoons
  soy sauce
• 1
  tablespoon
  maple syrup
• ½
  teaspoon
  kosher salt

Instructions

For the gorditas:

• Combine the masa harina, kosher salt, and baking powder in a mixing bowl. Add the oil and 1 1⁄2 cups of warm water and begin to mix together. Continue to add the water a little at a time until the dough is soft and pliable like playdough.
• Knead the dough for about 5 minutes until it’s smooth and soft.
• Cover the bowl with a towel and let the dough rest until cooled to room temperature (15-30 minutes).
• Divide the dough into 8 equal portions and roll them into smooth balls with your hands. Each ball will weigh 95-100 g. If you want to make 12 smaller gorditas, divide them into 65 g balls.
• Cut the sides of a gallon ziploc bag and place the dough ball inside. Use a rolling pin or square baking pan to press the ball into a circle about 5 inches in diameter and a scant 1⁄4” thick. Repeat with the remaining dough. The dough tends to dry out, so keep it covered while you’re working.
• Heat a comal or skillet over medium high heat. The pan needs to be very hot to prevent the gorditas from sticking.
• Place the gorditas in the skillet and cook for about 2-3 minutes until they begin to have brown spots, then flip and cook on the second side for another 2-3 minutes. Give them a second flip and cook for another 30-45 seconds. They should puff up during the final cooking. If they don’t puff on their own, press down on the gordita with your spatula to make them puff.
• Set the cooked gorditas aside and cover them with a clean kitchen towel. Let them sit for just about 60 seconds to cool.
• Once they’ve cooled just enough to touch, slice one side open with a paring knife and fill with your favorite toppings. It’s important to slice them open while they are still hot as it becomes more difficult as they cool.

For the jackfruit filling:

• Remove the jackfruit from the can. Cut it into small slices. Set aside.
• Add the oil to a large skillet over medium heat. Once the oil is hot, add the onion and sauté for 5-7 minutes until translucent.
• Add the garlic and jalapeno to the onion and continue to cook, stirring constantly for about 2 minutes.
• Add the jackfruit into the pan, along with the spices, vegetable broth, lime juice, tomato paste, and soy sauce. Stir together to combine. Bring to a simmer, then cover and reduce heat to low. Allow to cook for about 20 minutes until most of the liquid has cooked away.
• Remove the lid and shred the jackfruit with forks or a potato masher.
• Add the maple syrup and salt and continue to cook for 2-3 minutes until it’s dried out and a little bit crispy.
• Fill the warm gorditas and top with your favorite toppings.

Notes

• 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.
• I started the jackfruit cooking while the gordita dough was resting, so everything would be done around the same time.
• The total cooking time on the gorditas will depend on how many you can fit on your pan since each batch will have to cook 6-8 minutes.
• If the gorditas are gummy inside when you cut into them, they were not cooked long enough or were too thick. Since the masa is precooked, it is still safe to eat the undercooked gordita and not really noticeable when the filling is added. It just makes it harder to cut them open.
• It’s best to cut the gorditas when they are still warm because they become harder to cut as they cool down.
• To store: It’s best to store the gorditas and the filling separately, so only assemble what you will eat in one sitting. The jackfruit filling can be refrigerated in an airtight container, while you can wrap the gorditas 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.
• To freeze: 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.

Calories:
321
kcal

,

Carbohydrates:
61
g

,

Protein:
4
g

,

Fat:
8
g

,

Saturated Fat:
1
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
5
g

,

Sodium:
897
mg

,

Potassium:
295
mg

,

Fiber:
4
g

,

Sugar:
3
g

,

Vitamin A:
285
IU

,

Vitamin C:
5
mg

,

Calcium:
151
mg

,

Iron:
3
mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
Mexican

Course:
Dinner, Main Course

Author:
Jessica Hylton