Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce

Prepare the tomato sauce.
Then, in a large dry skillet, toast the pumpkin seeds, stirring, until aromatic, starting to brown, and popping around in the pan, 3 to 4 minutes.
Reserve on a plate to cool.
In the same pan, heat 2 tablespoons of oil over medium heat and cook the onion until softened, about 3 minutes.
Add the garlic and cook 1 minute.
Transfer to a blender.
(Save the skillet for later use.
)
To the blender, add the reserved pumpkin seeds, epazote, chile, and ½ cup of the broth.
Process to a thick paste.
Add the remaining chicken broth, a little at a time, blending after each addition to a thick smooth sauce.
Transfer the sauce to a medium nonstick skillet and cook over low heat, stirring frequently, until it simmers, 3 to 4 minutes.
Do not boil, or the sauce might curdle.
(If it does, blend again.
) Cover and reserve in the pan, off heat.
Reheat the tomato sauce.
In a medium nonstick skillet, heat 1 tablespoon oil, and soften the tortillas, 1 at a time on both sides until warm and limp.
Stack on a plate.
To assemble, dip each tortilla in the pumpkin seed sauce to coat both sides.
Lay the coated tortilla on a plate.
Put a small portion of the chopped egg along the center of each tortilla, roll, and lay seam side down on a warm platter.
Repeat until all are dipped, filled, and rolled.
To serve, put 2 stuffed tortillas on each of 4 plates.
Top with heated tomato sauce.