In a large bowl, mix the ground beef, ground pork, breadcrumbs, 1/4 cup of stock, poblano peppers, carrots, 1/4 cup of onions, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper. Once mixed, use your hands to form 18, 2-inch balls. Set aside.
Heat vegetable oil in a large skillet over medium-high heat.
Working in batches if necessary, fry meatballs until brown all over, turning as each side browns. Transfer to plate. Pour out drippings from skillet, and reserve.
Reduce heat to medium. Using the same skillet, add olive oil and sauté remaining 1/4 cup onions and garlic until the onions just begin to brown, approximately 3 to 5 minutes.
Add the tomatoes and remaining 1/4 cup stock. Bring to a boil, scraping up browned bits from the bottom of the pan. Add meatballs and Tabasco Chipotle Sauce.
Cover with lid slightly ajar and simmer, stirring occasionally, until meatballs are cooked through, approximately 30 minutes.
While the meatballs are cooking, place mayonnaise, Tabasco Green Jalapeño Sauce and mint leaves into a food processor and blend until smooth. Season with salt and pepper and transfer to a small bowl.
Lay out the bottoms of the slider rolls. Remove meatballs from skillet and place one on each roll, then drizzle with some of the tomato sauce and sprinkle cheese on top. Spread the Jalapeño Aioli on the tops of each bun and cover. Serve immediately.