Stuffed Tortillas with Two Sauces

Ingredients

• 1 1/2 pounds tomatoes, quartered
• 3 tablespoons vegetable oil, divided
• 1/2 cup water
• 1/2 cup chopped white onion
• 1 garlic clove
• 1 teaspoon cider vinegar, or to taste
• 1/2 to 1 fresh habanero chile, with seeds
• 2 cups raw green (hulled) pumpkin seeds
• 4 cups water
• 6 tablespoons chopped fresh epazote leaves or 1 tablespoon dried
• 2 tablespoons chopped white onion
• 1 garlic clove
• 1 pound zucchini (3 medium), cut into 1/2-inch cubes
• 1 cup chopped white onion
• 1 cup plus 2 tablespoons vegetable oil, divided
• 4 hard-boiled large eggs, chopped
• 12 corn tortillas
• Garnish: chopped fresh epazote leaves; pumpkin-seed oil for drizzling

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