1For the Tomato Frito, arrange tomatoes on large baking sheet. Broil on HIGH 10 minutes, turning halfway through cooking. Let stand until cool enough to handle. Peel and discard skins. Place tomatoes in food processor or blender. Pulse until coarsely chopped. Set aside
2Heat lard in medium skillet on medium heat. Add onions; cook and stir until golden brown, about 12 minutes. Stir in tomatoes, crushed red pepper and salt. Simmer 15 minutes or until slightly thickened.
3For the Tortillas, place water, onion, epazote leaves and salt in medium saucepan. Bring to boil. Reduce heat; simmer 5 minutes. Remove from heat; let stand 15 minutes. Strain liquid into blender container. Add toasted pumpkin seeds; cover. Blend on HIGH speed until completely smooth.
4Transfer sauce to medium saucepan. Cook on low until reduced slightly and consistency is thick enough to coat the back of a spoon. (If heated to a boil, sauce will appear curdled. If this happens, return mixture to blender and puree until well blended and smooth again.)
5To assemble, dip each tortilla in pumpkin seed sauce. Chop eggs and arrange down center of each tortilla, then roll to enclose the egg. Drizzle remaining pumpkin seed sauce over tortillas and top with Tomato Frito and additional chopped egg.
Test Kitchen Tip: Epazote is an herb native to Central America. The aromatic leaves and tender stems can be used either fresh or dried to impart a somewhat medicinal flavor, with notes of citrus, oregano, anise and mint. Typically added towards the end of the cooking process, epazote is used to flavor dishes of southern Mexico and Guatemala.