Mexican

Vegan Gorditas

Everybody who knows me knows that I LOVE street food. And Mexican food. Since today just happens to be Cinco de Mayo, it seems quite appropriate to offer some Mexican-style street food. Gorditas are basically little corn cakes stuffed with whatever fillings you want – imagine something along the lines of a marriage between a pita pocket and a fried taco. Sounds good, doesn’t it?

These vegan gorditas are full of fresh corn-y, street foody-y goodness. They look simple but will definitely fill you up! Great for lunch or dinner.

This recipe came about unexpectedly. I had picked up a package of cornmeal in the hopes of doing a zucchini and onion cornbread to accompany my Cajun-style black-eyed peas. The recipe didn’t work out, but as I put the package back into the cupboard I noticed the indication on the package that this cornmeal was ideal for preparing arepas, polenta and gorditas. Mmmm, gorditas.

The product I’m talking about is the P.A.N. brand of pre-cooked yellow cornmeal. I went to the company’s website and found their gorditas recipe. Now, I’m not sure (mostly because I’m not Mexican), but I don’t believe that this kind of cornmeal is the same as the masa harina normally used to make gorditas. But considering how difficult is was for me just to find regular cornmeal here, finding true masa harina would be a monumental task most likely requiring a special trip to the one and only Mexican grocer across town.

These vegan gorditas are full of fresh corn-y, street foody-y goodness. They look simple but will definitely fill you up! Great for lunch or dinner.

So, whether “authentic” or not, these vegan gorditas were super tasty, super corn-y and super street food-y. I stuffed mine with some pinto beans, cabbage, pico de gallo and avocado. But, like a taco, anything goes and they’re great for using up any leftovers you’ve got hiding out in your fridge. I had some leftover sriracha mayonnaise from my vegan meatball banh mi and it was a great addition to my vegan gorditas.

Vegan Gorditas

Makes about 8 gorditas

Save RecipeSave Recipe
    For the pico de gallo
  • 3-4 medium tomatoes, seeded and diced
  • Half a white onion, diced
  • 1/2 cup fresh cilantro, roughly chopped
  • Diced jalapeño pepper, to taste
  • The juice of half a lime, or more to taste
  • 1/2 teaspoon salt
  • For the gordita masa
  • 2 cups yellow cornmeal (I used P.A.N. brand)
  • 2 1/2 cups water
  • 1/4 cup olive oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 cup of oil for frying
  • For the vegan gorditas
  • 3 cups cooked beans (from 1 cup dried or two 15-oz cans) variety of your choice
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups shredded cabbage or lettuce
  • 2 avocados, sliced
  • Your choice of sauce: salsa, guacamole, sriracha mayonnaise, etc. (optional)
  1. Combine all the ingredients for the pico de gallo in a bowl and put it in the fridge while you prepare the gorditas.
  2. In a bowl combine the water, oil, chili powder, salt and baking powder. Slowly add in the cornmeal, stirring constantly, until combined. Set aside for 2 minutes to get out any lumps.
  3. Heat the oil in a small pan over medium-high heat.
  4. Take a handful of the dough and form it into a disk about 10 – 12 cm (4 – 4.7 inches) in diameter and 2.5 cm (1 inch) in thickness. I found it easier to do this on a piece of plastic wrap on the counter rather than in my hand. You can then simply pick up the plastic wrap, flip the dough into your hand and gently place it into the oil. Fry until golden brown, carefully flipping once. Remove to a paper towel-lined plate to drain. Continue with the remaining dough.
  5. Once the corn cakes have drained, use the tip of a knife to split them open. Leave one side attached so that you have a pocket. Season the beans with cumin, chili powder and salt. Stuff the corn pockets with the beans, cabbage or lettuce, pico de gallo, avocado and sauce of your choosing.
7.8.1.2
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https://www.cilantroandcitronella.com/vegan-gorditas/

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3 Comments

  • Reply
    barb gibbs
    May 9, 2016 at 4:39 pm disclaimer: I hate cilantro and avocado. With those opinions taken into account, this recipe sounds great! Pico de gallo is something I can eat a lot of on its own, and the filling sounds yummy. Pinning....thanks!
    • Reply
      Melissa
      May 9, 2016 at 5:40 pm Thanks Barb. They'd definitely still be good even without the cilantro and avocado or substituted for something else.
  • Reply
    Sol
    April 15, 2018 at 2:11 am I’m Mexican & vegan. These are genius! I’m making them because gorditas have the best texture.
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