First prepare the seeds by lightly toasting them in a hot pan for 5-7 minutes.
Do not brown too much or the seeds will lose the green color.
Blend the warmed seeds in a blender or food processor until a paste forms.
Press through a sieve to separate larger pieces.
Blend or process the larger pieces of seeds to a paste. Press through a sieve again to separate larger pieces. Continue this process until all the seeds are a smooth paste.
Bring chicken broth to a boil and add in the 2 onion halves, 3 cloves of garlic, jalapeno, and a sprig of epazote. Simmer for 20 minutes to season broth. Strain the broth and discard herbs and vegetables.
Preheat oven to 300 degrees.
Wrap tortillas in foil or a damp dish cloth and heat in oven until warm.
In a hot pan add vegetable oil or lard and heat over medium heat. Add in tomatoes, 4 cloves of garlic, chopped onion, oregano, roasted serrano chiles and salt. Cook until the tomatoes release there juices forming a sauce.
Sprinkle 3 tablespoons of water into the pumpkin seed paste.
Use your fingers to press the mixture until oil forms on the surface. Tilt the bowl and drain the oil into a separate smaller bowl.
Continue to squeeze out 2-3 tablespoons of oil.
Mix the rest of the water into the seed mixture and warm over lowest heat, do not boil. If sauce becomes coagulated, re-blend with 2 tablespoons liquid until smooth.
Dip warm tortillas into sauce with tongs, place on a warmed plate and place 2-3 tablespoons of chopped egg down the middle.
Roll up like an enchilada and place seam side down in the dish. Repeat with three stuffed tortillas on each plate.
Pour remaining sauce over the top. Then pour the tomato salsa over the middle of the tortillas and topping with a sprinkle of the chopped egg.
Immediately before serving, drizzle green oil over the pumpkin seed sauce in little pools. The oil will re-absorb into the sauce, so do this at the absolute last minute before serving.