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Egg Tacos with Pumpkin-Seed and Tomato-Habañero Sauces
- 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
Directions:View on Bon Appetit
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