In a small sauce pan place the rice and cover with 2 cups hot water. Simmer over medium high heat for 6 to 8 minutes, until rice is cooked al dente but not mushy. Drain and let cool.
In a molcajete, mash the mint leaves and 2 garlic cloves with the tejolote until pureed. Alternatively you can use a mortar and pestle or you can simply mince them together.
In a large mixing bowl, combine the ground meat of your choice, the raw eggs, the cooled and drained rice, the mashed or minced garlic cloves with the mint, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly, with your hands or spatula.
In a pot, place the tomatoes and cover with water. Simmer over medium high heat for 8 to 10 minutes, until cooked through and mushy. Add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotles in adobo and if desired the chile chipotle in adobo in the blender and puree until smooth.
Pour 2 tablespoons of oil to a large deep pot and place over medium high heat. Once oil is hot, incorporate the pureed tomato mix. Let it simmer anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add chicken broth and 1/2 teaspoon salt and reduce heat to medium low.
Along the side of the pot with the simmering tomato broth, place a small mixing bowl with about a cup of water as well as the mixing bowl with the albóndiga mix. Start to make the albondigas, one by one, anywhere from 1 to 2" in width and place them gently in the simmering liquid. Wet your hands in the water before you start and after you make a couple of albóndigas so they are easier to shape and the the mix doesn't stick to your hands.
Once you have shaped all the albóndigas, cover the pot and let them simmer over medium low heat for 20 minutes. If you want the tomato broth to thicken a bit more, uncover the pot and let it simmer for 5 to 8 more minutes.
Serve hot with a side of freshly sliced avocado, some warm corn tortillas and if desired, frijoles de olla, or cooked beans.