Sopapillas

In a large bowl add the flour, baking soda, sugar, and salt. Whisk until the mixture is well combined. Add the shortening and, with your fingers, work in the fat until it is completely rubbed into the flour and no large chunks remain. The mixture should look a little like sand.

Make a well in the center of the flour and add the warm water and milk.

Mix with a wooden spoon until the dough forms a shaggy ball, then turn out onto a lightly floured works surface and knead until the dough forms a smooth ball, about 5 minutes. Alternately, once the fat is rubbed into the flour you can add the flour, water, and milk to the work bowl of a stand mixer and, using the dough hook, mix for about 8 minutes, or until the dough is smooth and clings to the hook.

Cover the dough with plastic wrap or a damp towel and allow it to rest for 30 minutes. You can also wrap in plastic and chill for up to one day in the refrigerator. Once rested, divide the dough into 4 pieces.

Roll each piece out until it is about 1/8-inch thick. Cut the dough into 6 rough squares. Transfer the pieces to a parchment lined baking sheet and cover with plastic while you roll and cut the remaining pieces of dough.

Fill a deep pot at least four inches deep with oil, making sure the oil is at least three inches from the top of the pot. Heat the oil to 360°F. Add the sopapillas to the hot oil 2 or 3 at a time. After 3 seconds use long tongs or frying chopsticks to carefully turn the sopapillas frequently until they have fully puffed, then fry them until they are golden brown on both sides, about two minutes per side.

Drain on a rack over a paper towel lined sheet pan.In a small bowl mix together the sugar and cinnamon until well combined. As the sopapillas come out of the hot oil dust them lightly with mixture.

Serve warm with a generous drizzle of honey.