Three Papadzules Egg Pumpkin Seed Rolls

Knead all the masa harina with 50 ml warm water until smooth, soft and pliable. Cover and rest for 15 minutes. Keep the dough covered while preparing the fillings.

In a small covered saucepan, simmer all the tomato, onion, habanero and epazote with 75 ml water and a little salt for 8-10 minutes until soft. Strain over a bowl, saving every drop of the infused liquid for the seed sauce. Mash all the retained vegetables and herb leaves with a fork. Warm all the olive oil in the pan, add the mashed mixture and cook for 3-4 minutes until a moist spoonable salsa forms. Keep warm.

Meanwhile, cover the whole egg with the remaining 500 ml water in a small saucepan. Bring to a boil, lower to a gentle simmer and cook for 10-11 minutes until hard-boiled. Cool under cold running water, peel and chop the entire egg; discard shell and boiling water. Toast all the hulled seeds in a dry pan over low heat for 3-5 minutes until fragrant and just puffed, without browning. Grind very finely in a mortar, then gradually work in all the reserved warm infusion until creamy. Keep this sauce warm over the lowest heat without boiling, which can split it.

Divide all the rested dough into three equal balls. Press each between food-safe plastic sheets into a thin tortilla about 12 cm across; peel off the plastic. Cook in a dry heavy skillet over medium-high heat for about 40 seconds on the first side, 60 seconds on the second and another 30 seconds on the first, until cooked with light toasted spots and no raw center. Stack immediately inside a clean towel so they stay soft and warm.

Coat each warm tortilla lightly with the warm pumpkin-seed sauce. Divide all the chopped egg among them, roll gently and place seam-side down on one warm plate. Spoon all the remaining seed sauce over the three rolls, then add all the tomato salsa. Serve all three immediately as one light meal; no cheese, cream, seed garnish or side dish is included.