If oil is the right temperature, sopapillas will puff up. We like to make with chili or stew. You can also shake them in a bag with cinnamon/sugar and make something that tastes like a churro.
Cut shortening in until mixture is a rough texture.
Gradually add warm water.
Mix to form dough.
Knead until smooth.
Cover and let stand for 20 minutes (this will make it easier to roll out).
Start oil heating (desired temp is 375° - 400°).
On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
Cut into 3 inch squares.
Fry a few at a time, turning when golden and puffed up.
Drain on paper towels.
Serve immediately.
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