1 quart Vegetable oil
Fresh limes for juice
Favorite spicy topping: chili powder, chamoy, tajin, valentina, etc.
In a large pot, add the oil and heat over medium-high heat. To test when the oil is hot enough to cook the chicharrones, add one to the oil. If it starts to puff within 3 seconds, then it's ready to start batch cooking. Carefully drop a few chicharrones at the time into the hot oil. Keep moving them as needed if there are spots that are not cooking evenly. They cook in less than a minute per batch. Remove from hot oil and place into a plate or bowl lined with paper towels. When ready to eat, drizzle with lime juice, sprinkle chili powder, hot sauce or chamoy and enjoy!