Old El Paso

Soft and tangy oranges in a golden caramel syrup, served with baked sugary tortillas.

Ingredients

1 x 8 pack of Old El Paso Soft Flour Tortillas
75g unsalted butter, slightly softened
50g caster sugar
4 x large oranges
2tbsp icing sugar
1tsp ground cinnamon
Ice cream to serve

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Instructions

1. Grate the zest from 2 of the oranges. Using a sharp knife, remove the orange rind and all of the white skin. Then, holding each orange in one hand over a bowl to catch the juices, cut out the segments. Squeeze the leftover orange to remove all the juice.

2. Melt 50g of the butter in frying pan, add the caster sugar and 100ml of the squeezed orange juice and half the rind. Cook over a moderate heat, stirring occasionally until the sugar has dissolved and the mixture is smooth and runny. Simmer for 4-5 minutes until thickened and syrupy. Stir in the orange segments to heat through.

3.Meanwhile, preheat oven to 200ºC (180ºC for fan assisted ovens), gas mark 6. Mix the rest of the butter and orange rind with the icing sugar and cinnamon.

4. Arrange the Old El Paso Soft Flour Tortillas on a large baking tray, then brush one side with the butter mixture. Cook for 2-3 minutes until golden, then leave to cool slightly, before cutting into strips.

Make it your way

Arrange the Old El Paso Soft Flour Tortillas strips in a bowl, then spoon over the oranges and syrup. Top with a big scoop of vanilla ice cream.

Cook’s tips

Try a pinch of nutmeg as well as cinnamon for a delicious mixed spice taste!