Mexican breakfast

* Chicken broth and beef broth, about 1+3/4 cups.

* Seasoned with bay leaf, oregano, thyme, and  cumin. No chile this time. 

* Pinto beans processed to powder, about 3/4 cup. The liquid was already boiling, the bean dust thickened the liquid immediately. The heat was turned back to nearly nothing.

Tortillas:

* 1 cup whole wheat flour.

* 1 cup A/P flour. I do not recommend this combination. The more A/P flour used, the softer the tortillas. The more WW flour used, the more brittle the finished tortilla.

* 2 Tablespoons lard worked into the flour

* 2 level teaspoons baking powder.

* 1 teaspoon salt.

* 1 cup hot tap water, thereabouts, enough to bring the dough together, mileage will vary, knead dough briefly, let rest for ten minutes.

* roll out, or press and patty-cake out flat like a Mexican mamasita, una mujer muy experta en la fabricación de las tortillas.

* fry in a heavy pan on medium without oil. The fat within the tortilla will prevent them from sticking.