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!