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1
Put a cactus paddle flat side down on a work surface.
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2
Scrape a knife almost horizontally from narrow base of paddle toward wider end to cut off thorns.
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3
Dethorn paddle on other side, then trim all around edge.
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4
Repeat with remaining paddles, then cut into 1/2-inch cubes.
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5
Cook onion in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring, until softened.
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6
Add cactus and 1 teaspoon salt and cook, stirring, until well coated with oil, about 1 minute.
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7
Reduce heat to low and cook, covered, stirring occasionally, until cactus is crisp-tender and has oozed liquid, about 5 minutes.
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8
Increase heat to moderate and cook, uncovered, stirring occasionally, until liquid is evaporated, 7 to 9 minutes.
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9
Cook seeds in a dry 12-inch heavy skillet over moderate heat, stirring constantly, until fragrantly toasted, 8 to 12 minutes.
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10
(Some seeds will be visibly puffed and possibly open but not significantly colored.)
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11
Spread seeds on a tray to cool.
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12
Cover chiles with cold water in a saucepan and simmer 5 minutes, then let soak off heat 5 minutes.
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13
Drain in a colander, then puree chiles in a blender with garlic and 1 cup water until very smooth, at least 1 minute.
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14
Force puree through a sieve into a bowl, pressing hard on solids, and discard solids.
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15
Heat remaining 3 tablespoons oil over moderate heat in a deep 12-inch heavy saute pan until hot but not smoking, then fry chile puree, stirring constantly, until reduced slightly, about 2 minutes.
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16
Finely grind pumpkin seeds with cumin in small batches in an electric coffee/spice grinder.
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17
(It will look like a powder but will feel like sand.)
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18
Transfer to a bowl and stir in remaining 3 cups water, then force through a fine sieve into chile puree, pressing hard on solids, and discard solids.
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19
Simmer sauce, stirring occasionally, 20 minutes (it will thicken).
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20
Add cactus, zucchini, epazote, and remaining teaspoon salt and simmer, stirring occasionally, 5 minutes.
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21
For a heartier meal, thin sauce with 1 1/4 cups water and return to a simmer, then add eggs (break each egg into a cup first, then slide in), spacing them evenly.
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22
Simmer, covered, until cooked to desired doneness, about 10 minutes for runny (not salmonella-safe) yolks.
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23
Available in Latino markets and some supermarkets.
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24
** Available in Mexican markets.
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25
*** Available by mail order through Chile Today - Hot Tamale, (800) 468-7377.
