Mexican Caramel Sundaes

Yield:  10 sundaes


20 ounces  Cajeta – Mexican goat’s milk caramel sauce  for ice cream

1/2 teaspoon ground cayenne pepper

2 1/2 teaspoon cinnamon 

10 (8--inch) flour tortillas

5 tablespoons melted butter

10 teaspoons sugar

5 pints vanilla ice cream

1 canister real whipped cream, from dairy aisle

10 ounces, cup, Spanish peanuts


Preheat oven to 400 degrees F.


In a  saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.