Name: Egg Tacos with Pumpkin-Seed and Tomato-Habañero Sauces
Yield: Makes 6 first-course
Ingredients: 2 1/2 cups shelled pumpkin seeds*; 2 3/4 cups (or more) canned low-salt chicken broth; 6 large plum tomatoes, halved; 2 tablespoons vegetable oil; 2 tablespoons water; 3 fresh oregano sprigs; 1/4 seeded habañero chili; Additional vegetable oil; 12 5- to 6-inch corn tortillas; 8 hard-boiled eggs, peeled, 6 chopped, 2 finely grated

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