Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.

Make a well in the center of the dry ingredients. Add water to dry ingredients and work into the dough.

Knead dough until smooth, cover, and set aside for 20 minutes.

Heat 2 inches of shortening in a heavy pan at high heat, about 205 C is what you are looking for.

Roll dough to a 1/8 inch thickness on a lightly floured board. Cut dough into 4 inch squares and fry until golden on both sides, turning once. If shortening is hot enough, the sopaipillas will puff and become hollow shortly after being placed in the shortening. If you can’t get them to rise, try spooning the hot oil over the top of them.

Drain on paper towels. Serve as a side or at the end of a Mexican meal, have butter and honey available as well.