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.