Last week I made a big error in my cooking. I was mixing some chocolate chip cookie dough. I picked up a ziplock of what looked like flour and mixed it into the dough. The mixture was so heavy and the eggs did not moisten the dough like it usually does. Then I realized that instead of wheat flour I had mixed in some maseca (the corn flour used to make Salvadorian tortillas). I added another egg and then I was so sad that I had made that mistake. There were clues that I should have realized. First the flour was not white or brown like wheat flour, but it had a grey tint to it. Second, the flour was a lot heavier than usual. And lastly, I remember the smell. I thought it smelled a lot like tortillas, but I went ahead and put the flour in.
Well I baked the dough like brownies. They came out like a large rectangular tortilla with chocolate chips. We had some people over that night and served it with vanilla ice cream and fresh black berries. Everyone said it was good. One person described it as hearty. To me it tasted like a sweet tortilla with chocolate chips. I have never seen this in El Salvador. I think I created a new desert. I think I want to experiment with it because it is very heavy with just maseca. The second batch had some wheat flour and milk, but I think I need significantly less maseca. The good thing is that I have a friend who has wheat allergies and now I got a dessert that I can provide for him.
