How to make it

  • Prepare Filling: Heat a medium skillet over medium-low heat. Add pumpkin seeds and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a blender or spice mill and grind to a fine powder. Cook ground beef in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Add onion to the pan and cook, stirring often, until softened, 2 to 3 minutes. Add bell pepper and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in tomato, cumin, broth, vinegar, potatoes, salt, ground pumpkin seeds and the beef. Reduce the heat to medium-low; cover and cook for 10 to 15 minutes to intensify flavors and reduce liquid. Fold in scallions and hard-boiled egg.
  • Prepare Sauce: Combine scallions, chiles, cilantro, vinegar, lime juice and salt in a small bowl.
  • Assemble: Scoop filling into individual tortillas, add sauce on top, and enjoy.

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