Mexican breakfast

* All the chicken broth that was in the refrigerator, with enough beef broth to bring the liquid to 1+3/4 cups, thereabouts.

* Seasoned with all the things that make me think of Mexico except for cilantro and coriander which I'm totally out of. Inexcusable! Bay leaf, oregano, thyme, and most importantly cumin. No chile. What? That's right, no chile. None. Nada, Zero. And that runs so counter to impulse and intuition that I had to argue with myself not to use it this time.

* Pinto beans turned into powder. Enough to fill the cap of the coffee grinder, however much that is, probably 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.

Here's the thing about the eggs. Add enough milk or cream, half/half, whatever to really liquify the beaten eggs. Consider the eggs to be a sauce that curdles but never fully solidifies. Cook on exceedingly gentle achingly low heat. As the eggs mixture curdles, push the solids toward the center of the pan and allow the liquid egg to run into the evacated area, there to slowly solidify. Stand there and watch it the whole time. Remove while still wet.

For the best scrambled eggs you've ever eaten, add leftover homemade mayonnaise or aioli directly to the egg mixture and let it melt while cooking. The mustard and acid will transform the sauce/eggs into something spectacular. I did not do that this time because I am not in the mood right now for being spectacular. At this moment I'm more interested in the beans.

The beans. They're incredible. I do not know why this technique isn't famous. It should be.