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1. Add the dry ingredients (flour through salt) into a large mixing bowl and combine.
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2. Add the shortening and water to the dry ingredients. Work these in with your clean hands to make a soft, pliable dough. Add more water if needed, 1 teaspoon at a time, until the dough holds together but isn't sticky.
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3. Gather the dough into a ball and wrap in plastic wrap.
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4. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll. (Dough can be prepared 1 day ahead and kept refrigerated.)
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5. Heat the cooking oil to 375 F in a heavy pan which is deep enough to fry the sopapillas. For safety, you'll want to make sure the oil level is less than 1/2 the depth of your pan.
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6. Prepare a clean, dry surface, lightly dust with flour and unwrap the dough. Pull off golf ball sized pieces of dough. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness.
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7. Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side.
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8. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Sprinkle with cinnamon sugar and plate. Serve with honey.
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Recipe from Ingrid Hoffmann on foodnetwork.com.
