Bring a pot of water to a boil. Add the tomatoes, previously cut to make peeling easier. Boil for about 40 seconds, then remove the skins and set the tomatoes aside.

Blend the peeled tomatoes, half the onion, the can of chipotle peppers, two cloves of garlic, and salt until smooth.

Heat oil in a pot over low heat. Pour in the blended sauce and cook on very low heat.

Finely chop the egg whites from the hard-boiled eggs.

In a bowl, combine the ground beef, raw eggs, the yolks from the hard-boiled eggs, crushed spices (cumin, oregano), salt, and the cup of rice. Mix well until everything is evenly combined.

Form meatballs from the mixture. Place some chopped egg white in the center of each meatball so they have a filled center. Once all the meatballs are formed, place them in the thick sauce on low heat and cook for 20 minutes. Ready to serve.