In a medium bowl, mix together the ground beef, 1 teaspoon of the salt, pepper, thyme, marjoram, eggs, bread crumbs, half of the chopped onion, garlic, golden raisins, and half of the chopped parsley.
With your hands, form 12 large meatballs, 1 ½ inch in diameter Set aside.
In a food processor or blender, blend the tomatoes, remaining chopped onion, chipotles peppers, broth, and remaining ½ teaspoon salt until smooth.
Heat the oil in a medium saucepan over medium-high heat, pour in the sauce, and cook for 2 minutes.
Turn down the heat to medium low and gently add the meatballs to the sauce.
Once the sauce is at a constant low simmer, partially cover the pan and cook for about 30 minutes or until the internal temperature reaches 160 degrees.
Serve the albondigas with the rice and warm tortillas on the side. Garnish with the remaining chopped parsley and sprinkle with crumbled Cotija Cheese.