Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce

Ingredients

• 350 g toasted pumpkin seeds
• 1 sprig epazote
• 2 cups water
• 1⁄4 teaspoon salt
• 24 tortillas, warmed at time of serving
• 10 hard-boiled eggs, coarsely chopped
• For the chiltomate
• 4 tomatoes, roasted and peeled
• 1 habanero pepper
• 1 medium onion, chopped
• 1 tablespoon corn oil
• sal and pepper

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