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[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]
This recipe is vegetarian and traditionally made with egg filling. However, for this vegan version💚, I substituted the egg for potato🥔 seasoned with salt, pepper, and garlic.
The hero of this recipe is the pumpkin seed salsa!
Print Recipe
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings4 people


  • 8 corn tortillas preferably from La Tortillera
  • 1 cup pumpkin seeds lightly charred on a comal or flat grill
  • 4 tbsp epazote fresh or dry
  • 3 tomatoes
  • 2 potatoes
  • ½ white or brown onion
  • 1 habanero chilli
  • Garlic powder
  • Olive oil
  • Salt to taste


  • Boil the epazote in about 2 litres of water, until it turns greenish and grind the seeds in a food processor or if you don't have one, you can use the blender.
  • Strain the epazote water and pour into a pan gradually adding the pumpkin seed paste and a little bit of salt until a homogeneous mixture is obtained and reserve.
  • Char the tomatoes on a comal and bring the potatoes to boil.
  • Blend the tomato with the onion adding salt to taste, pour in a pan with a little hot oil, add the habanero chilli without cut just to add a little of the flavour and stir, cook over low heat for 10 minutes.
  • Remove the potatoes from the boiling water and smash them with a fork, add a little bit of garlic powder, pepper and salt to taste.
  • Re-heat the tortillas and dip them in the pepitas salsa, then fill them with the potatoes and roll them up, serve with the tomato salsa on top and the habanero.
  • ¡Buen provecho!