Crunchy Michelada

Ingredients

• 1/2 cup vegetable oil
• 2 corn tortillas, cut into 3/4-inch-wide strips
• 1/4 cup flaky sea salt, such as Maldon, plus more as needed
• 1 tablespoon chipotle powder
• 5 limes, juiced (about 4 ounces juice)
• 6 ounces tomato juice, V8 or Clamato
• 1/4 cup Mexican hot sauce, such as Cholula or Valentina
• 3 tablespoons Worcestershire sauce
• 4 radishes, finely diced into a brunoise
• 2 stalks celery, peeled and finely diced into a brunoise
• 1 Persian cucumber, peeled and finely diced into a brunoise
• Large ice cubes, for serving
• Six 12-ounce Mexican beers

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