The beans simmer only a few minutes, while I shape and cook the tortillas. Then lunch is ready.
Onion, tomato, natto, garlic, cumin, coriander seed, dry and powdered chili peppers, on the stove.
I’ve mixed half corn grits, half bread flour, added a little oil, wet with hot water, mixed. Let cool 15 minutes. Then knead a little. And it can be spread.
Served with shiso leaves, a cut avocado sprinkled with yuzu citrus juice.