Cover the eggs with water in a saucepan. Bring to a gentle boil and cook for approximately 10 to 12 minutes, until both whites and yolks are firm. Cool in cold water, peel and chop. Keep covered while preparing the sauces.

Simmer the 600 ml water with the epazote for 5 minutes. Remove the sprigs and reserve the liquid. In a dry skillet over medium-low heat, toast the pumpkin seeds for 3 to 5 minutes, stirring, until fragrant and some begin to puff. Do not let them darken deeply.

Blend the seeds with about 400 ml of the warm epazote water and 1.5 g salt until as smooth as possible. Follow your blender’s hot-liquid directions; never seal steaming liquid in a closed cup. Add more infusion gradually until the sauce flows from a spoon. Warm gently over low heat without a hard boil.

Boil the tomatoes in water for 8 to 10 minutes, until softened. Drain and blend. Cook the chopped onion in the oil for about 3 minutes, add the tomato and remaining 1.5 g salt, and simmer 6 to 8 minutes. Add a little water if too thick.

Warm the tortillas on a griddle until flexible, working in small batches and keeping the rest covered. Lightly coat one side of each with seed sauce, distribute the chopped egg and roll gently.

Arrange three rolls on each of four plates. Spoon over warm pumpkin seed sauce, then tomato sauce, and serve promptly. The components may cook in parallel; timing is approximate.