Step 1Toast the guajillo and chipotle chiles in a dry skillet until fragrant, about 3 to 4 minutes. Roast the tomatoes, onion and garlic in a 450-degree oven for 15 minutes.
Step 2Bring one-half cup water to boil in a saucepan, add the toasted chiles and simmer for 5 minutes. In a blender, mix the chiles with their cooking water, the roasted tomatoes, onion, garlic and the fish stock. Strain.
Step 3Cook the sauce in a saucepan over low heat for 15 minutes. Check seasoning and continue to simmer over low heat while you prepare the albondigas.
Step 1In a food processor, mix the shrimp, onion, garlic, corn masa dough and eggs until well blended. Add three-fourths cup cilantro, salt and pepper and pulse briefly.
Step 2Lightly oil your hands and form small (three-fourths-inch) meatballs with the shrimp mixture.
Step 3Drop the meatballs into the sauce and cook at low heat without stirring until the meatballs are firm, about 5 minutes. If the sauce thickens too much, add more stock.
Step 4To serve, place three albondigas with sauce in each ramekin or small bowl and sprinkle with the remaining 2 tablespoons of cilantro.