Stuffed Tortillas with Two Sauces

Ingredients

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

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• blender
• baking pan
• aluminum foil
• broiler
• tongs

Directions

1. Preheat broiler.
2. Toss tomatoes with 1 tablespoon oil in a shallow baking pan and broil 4 to 5 inches from heat, turning once, until softened and skins are charred in spots, 15 to 20 minutes total.
3. Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).
4. Heat remaining 2 tablespoons oil in a large heavy saucepan over medium- high heat until it shimmers, then add sauce and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes.
5. Toast pumpkin seeds in a dry 12-inch heavy skillet over medium heat, stirring, until all seeds have expanded but are still green, 5 to 8 minutes.
6. Transfer to a bowl to cool slightly.
7. Coarsely chop 1/4 cup pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 1 3/4 cups pumpkin seeds in 2 batches in cleaned blender until smooth (use caution with hot liquids), about 5 minutes, transferring to a heavy medium saucepan. Season with salt.
8. Cook zucchini and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper, then remove from heat.
9. Add eggs, gently tossing to combine.
10. Heat remaining cup oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then soft-fry tortillas, 1 at a time, turning over once with tongs, until softened (not crisp or browned), 5 to 10 seconds.
11. Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.
12. Preheat oven to 350°F with rack in middle. 3Working with 1 tortilla at a time, dip in pumpkin-seed sauce to coat both sides, then transfer to a plate. Spoon 2 to 3 tablespoons egg filling down middle of tortilla, then roll up and arrange in a 13- by 9-inch baking dish.
13. Cover with foil and bake until heated thourough, 15 to 20 minutes.
14. Meanwhile, reheat sauces over low heat, stirring pumpkin-seed sauce frequently, just until hot. (Thin pumpkin-seed sauce with water if very thick.)
15. Top papadzules with pumpkin-seed sauce.
16. Sprinkle with chopped pumpkin seeds and serve tomato sauce on the side.
17. Sauces can be made 1 day ahead and chilled, uncovered, until cool, then covered. Warm pumpkin-seed sauce before dipping tortillas.