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!
They taste amazing without any additional flavors but if you want to make them spicy just use tajin, chamoy, valentina, cholula or your favorite hot sauce. Store in an airtight container for up to 30 days.