Step 1Pound the steaks to flatten them into pieces about one-fourth-inch thick. Form the casings for 2 rolls by laying the steaks flat in pairs, slightly overlapping. Set aside.
Step 1Stem the chiles. In a food processor, grind the chiles, garlic, ginger, vinegar and salt to make a paste. Divide the mixture into two parts. Set aside.
Step 1Place the onion, chile and cilantro in a bowl. Add the lime juice and salt and stir.
Step 2Spread the chile paste on one side of the steaks.
Step 3Spread the onion-cilantro mixture in a line lengthwise down the center of each pair of steaks. Place the quartered eggs and chorizo on top.
Step 4Roll the steaks tightly around the filling, tucking in the ends. Secure with thread or toothpicks. Set aside while making the sauce.
Step 1For the sauce, heat the oil in a 12-inch skillet. Add the onion, cinnamon, cloves and cumin seeds and cook 2 minutes on medium heat. Add the tomatoes and cook until soft. Stir in the reserved chile paste.
Step 2Place the beef rolls in the pan and cook 5 minutes. Add 1 cup water and bring to a boil. Lower the heat, cover and simmer until the meat is tender, about 45 minutes. This will allow the chorizo to cook completely.
Step 3Lift the rolls from the sauce and let cool slightly. To serve, slice into rounds. Spoon the sauce onto a flat serving dish and arrange the slices on top.