Papadzules

Place the Large eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes. Drain, cool, peel, and finely chop the hard-boiled Large eggs. Set aside.

In a dry skillet over medium heat, toast the Pumpkin seeds until lightly golden and fragrant, about 3-5 minutes, stirring constantly to prevent burning. Remove from heat and let cool slightly.

In a blender, combine the toasted Pumpkin seeds, Epazote leaves, Habanero chile, 700g Water, and 5g Salt. Blend until a smooth, thin sauce is formed. If the sauce is too thick, add a little more water until it reaches a consistency that can coat a tortilla.