Mama Maggie's Kitchen

For the Meatballs:
Soak the bread in milk for 1 minute.
With a fork, break up the bread.
Add it along with the beef, egg, garlic, onion, salt, pepper, and cumin.
Mix everything well.
Using your best judgment, take some of the beef mixture and pat it down.
It should cover your hand.
To the center, add either a piece of the hard boiled egg or the panela cheese.
Gently fold over, enclosing the filling and forming the meatball.
Repeat until there is no more meat.
Cover and place in the fridge until ready to cook.
For the Sauce:
On a hot skillet, roast the tomatoes, onion, and garlic.
Be sure to char all sides.
Remove the stems of the chipotle peppers.
For the guajillo peppers, remove the stems and cut lengthwise to remove the seeds and veins.
Cover with water and bring to a boil.
Turn heat off and let sit in the hot water for 5 minutes, or until pliable.
Discard water.
Add the rehydrated chiles, roasted tomatoes, roasted onion, roasted garlic, and 1 cup water to a blender.
Blend until smooth.
Heat oil.
Strain the sauce into the pot.
Cook the sauce for 10 minutes to thicken up.
Add the bouillon and 4 cups of water.
Mix to combine.
Add the raw meatballs.
Cover and cook for 20 minutes on medium heat.
Serve with rice.