Gorditas

A meaty vegan jackfruit filling is tucked into soft, puffy gorditas for a totally new take on Taco Tuesday. Add your favourite toppings and dig in!

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

Whisk together dough.

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.

Slice jackfruit.

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.

More Vegan Tex-Mex Recipes

• The Best Vegan Enchiladas
• Taco Bake
• 15 Minute Black Bean and Corn Quesadillas
• Vegan Birria Tacos
• Vegan Enchilada Casserole

Ingredients

For the gorditas:

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

For the jackfruit:

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

• 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.

Gorditas

Ingredients

For the gorditas:

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

For the jackfruit:

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

• 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.

Nutrition

Gorditas https://jessicainthekitchen.com/gorditas/ October 7, 2024

This homemade pomodoro sauce recipe takes a short list of simple ingredients and transforms them into a fresh, vibrant pasta sauce. It’s easy to make and excellent for meal prep!

What Is Pomodoro Sauce?

Pomodoro sauce is a classic Italian tomato sauce like marinara sauce and arrabbiata sauce , and as you might have guessed, it’s the sauce used to make pasta al pomodoro. This isn’t the kind of homemade pasta sauce that has a lot of ingredients or requires an all-day cooking time—instead, it relies on simple ingredients and a relatively short time on the stovetop for a more fresh, vibrant flavour. Pomodoro sauce is an authentic Italian pasta sauce that’s still doable for a weeknight dinner!

Why You’ll Love this Pomodoro Sauce Recipe

• So much better than store-bought . Homemade pasta sauce is always better than the kind that comes in a jar, and pomodoro sauce is no exception. The freshness of the ingredients comes through in every bite!
• Versatile . Pomodoro sauce isn’t just for pasta! There are a lot of ways to put it to use, so you’ll want to keep it on hand in your freezer.
• Simple ingredients, complex flavour . While this pomodoro sauce recipe may seem like a basic tomato sauce on the surface, don’t be fooled by its simplicity. Use high-quality ingredients, and you’ll get lots of complexity.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Tomatoes – I love using either fresh Roma tomatoes or canned San Marzano tomatoes , which are imported from Italy.
• Olive oil
• Onion – A yellow or white onion is perfect.
• Garlic – You can add extra if you’d like!
• Salt and ground black pepper
• Sugar – Just a bit to cut the acidity of the tomatoes.
• Fresh basil leaves – Dried basil just doesn’t compare to fresh!

Blanch tomatoes.

How to Make Pomodoro Sauce

• Prep the tomatoes . If you’re using fresh tomatoes, you’ll need to blanch, peel, and chop them.
• Sauté the onion and garlic . Warm the olive oil in a pan set over medium heat. Add the onion and cook until it’s softened, then add the garlic and cook a minute or two more, until fragrant.
• Add the tomatoes . Stir them into the onions and cook for 10 to 15 minutes, or until they start breaking down.
• Simmer . Season with salt and pepper, then add the sugar. Reduce the heat to low and simmer for 20 minutes.
• Puree . Use an immersion blender to puree the sauce until it reaches your desired consistency.
• Finish . Stir in the basil, cook for a few minutes to allow the flavours to come together, then serve.

Tips for Success

• Simmer longer if you’d like . Many homemade pasta sauce recipes have you simmer them on the stovetop for hours; while that’s not necessary for pomodoro sauce, which is meant to have a lighter flavour, you can simmer it for longer than 20 minutes if you want to add more depth and let the tomatoes break down more on their own.
• Use high-quality tomatoes . The quality of the tomatoes you use will significantly impact the taste of your pomodoro sauce. Opt for ripe, in-season fresh tomatoes or canned San Marzano tomatoes for the best results.
• Adjust the seasoning . Taste your sauce as it simmers and feel free to adjust the seasoning to your preference. Sometimes, a bit more salt, pepper, or sugar can balance the flavours perfectly.
• Don’t skip the fresh basil . Fresh basil brings a vibrant aroma and flavour that dried basil simply can’t match. Add it towards the end to preserve its freshness.

Ways to Use Pomodoro Sauce

• Pasta . The classic option! This sauce is great for making vegan spaghetti and meatballs , or just ladled over your favourite pasta shape.
• Dipping . Use pomodoro sauce for dipping crusty bread , garlic knots, fried polenta , or even pizza crust .
• Lasagnas and more . Use pomodoro sauce instead of marinara in recipes like vegan lasagna , eggplant rollatini , and vegan manicotti .

How to Store Homemade Pasta Sauce

Transfer your pomodoro sauce to an airtight container and store in the refrigerator for up to 5 days. Reheat it in a saucepan over medium heat, stirring occasionally.

Can I Freeze This Recipe?

For longer storage, freeze pomodoro sauce in a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 3 months. To use, thaw in the refrigerator overnight before reheating or, if you’ve frozen it in a freezer bag, thaw it in a bowl of hot water and then reheat it.

More Vegan Sauce Recipes

• Scotch Bonnet Pepper Hot Sauce
• Homemade Tomato Sauce
• Vegan Alfredo Sauce + 5 Ways to Use it
• Thai Peanut Sauce
• Easy 10-Minute Basil Pesto Recipe

Ingredients

• 2 pounds ripe fresh tomatoes (Roma or vine-ripened) , 900 g or 1 can (28 ounces) whole peeled tomatoes (preferably San Marzano )
• 2 tablespoons olive oil
• 1 medium onion , finely chopped
• 3-4 cloves garlic , minced
• salt , to taste
• freshly ground black pepper , to taste
• 1 teaspoon sugar
• ¼ cup fresh basil leaves , chopped

Instructions

• If using fresh tomatoes: Bring a large pot of water to a boil. Score the bottom of each tomato with an “X” and blanch them in boiling water for about 30 seconds. Remove them and immediately place them in an ice bath. Once cooled, peel off the skins, and roughly chop the tomatoes in about 3-4 parts each. You can skip this step if you don’t mind the tomato peel in the sauce, but I recommend it for a better texture.
• In a large skillet or saucepan, heat the olive oil over medium heat.
• Add the chopped onion and sauté until translucent, about 5-7 minutes. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Add the chopped fresh or canned tomatoes to the skillet. Cook for about 10-15 minutes until the tomatoes break down and release their juices.
• Add salt and pepper to taste. Sprinkle in the sugar to balance the acidity.
• Reduce the heat to low and let the sauce simmer for about 20 minutes, stirring occasionally.
• Blend the sauce with an immersion blender until smooth.
• Stir in the chopped basil leaves and cook for another few minutes.
• Toss the pomodoro sauce with your favorite pasta, or use it as a base for other dishes.

Notes