In small bowl, combine salt and Tajín. Rub all over chicken legs.
Heat large cast-iron skillet over medium-high heat. Add oil and sear chicken, skin side down, until golden brown, about 5 minutes.
Deglaze skillet with vinegar and cook until it’s almost completely evaporated.
Add chicken stock and chipotle, barbecue and hot sauces, and bring to simmer over medium heat.
Cover and continue to simmer, frequently turning chicken to coat in sauce, for 45 minutes, or until chicken is completely cooked with the sauce coating evenly.
Add salt to taste, if necessary.
Chicken will keep, refrigerated in an airtight container, for up to 3 days. Serves 2–4.
