Tostadas de Pata

Drain the pata de cerdo encurtida thoroughly and chop it into small, bite-sized pieces if not already done. Set aside.

Heat the aceite vegetal in a large, heavy-bottomed skillet or comal over medium-high heat until hot (around 175°C or 350°F).

Carefully place one or two tortillas de maíz into the hot aceite vegetal, ensuring they are fully submerged. Fry for 1-2 minutes per side, or until golden brown and crispy. Remove with tongs and place on paper towels to drain excess oil.