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1
Stir seeds in large skillet over medium-high heat until beginning to color and pop, about 6 minutes.
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2
Transfer to blender.
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3
Add 2 3/4 cups broth.
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4
Blend until smooth, scraping down sides of blender occasionally.
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5
Thin sauce to consistency of thin mayonnaise, adding broth by 1/4 cupfuls; season with salt.
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6
Combine tomatoes, 2 tablespoons oil, 2 tablespoons water, oregano and chili in heavy medium saucepan and bring to boil.
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7
Reduce heat to low, cover and simmer until tomatoes fall apart, stirring occasionally, about 30 minutes.
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8
Transfer tomato mixture to processor and puree.
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9
Season to taste with salt.
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10
(Sauces can be made 1 day ahead.
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11
Cover separately; chill.)
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12
Preheat oven to 325F.
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13
Pour additional vegetable oil into medium skillet to depth of 1/4 inch.
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14
Heat oil over medium-low heat.
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15
Fry 1 tortilla in oil just until soft, about 1 minute.
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16
Transfer to baking sheet.
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17
Pat with paper towels to absorb excess oil.
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18
Repeat with remaining tortillas, adding more oil to skillet if needed.
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19
Rewarm pumpkin-seed sauce; remove from heat.
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20
Dip 1 tortilla into sauce; transfer to plate.
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21
Spoon 2 tablespoons chopped egg into center.
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22
Roll up to enclose egg.
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23
Place taco, seam side down, in 13x9x2-inch glass baking dish.
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24
Repeat dipping and filling remaining tortillas.
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25
Cover dish with foil.
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26
Bake tacos until heated through, about 30 minutes.
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27
Rewarm tomato-habanero sauce and remaining pumpkin-seed sauce.
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28
Transfer 2 tacos to each of 6 plates.
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29
Spoon remaining pumpkin-seed sauce, then tomato sauce over tacos.
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30
Sprinkle with grated eggs and serve.
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31
*Also known as pepitas.
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32
Available at Latin American markets, natural foods stores and many supermarkets.
