In a large bowl, mix the flour, baking powder, and salt. Stir them well.

Add the shortening (or lard) to the flour mixture and incorporate it using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Gradually add the warm water, a little at a time, mixing it into the dough until it forms a soft and smooth consistency.

Transfer the dough to a floured surface and knead it for 2-3 minutes until it becomes elastic.

Cover the dough with a kitchen towel and let it rest for 30 minutes.

Once the dough has rested, divide it into 2-4 portions and roll out each piece to 1/8-inch thickness.

Cut the dough into squares, rectangles, or triangles, about 3-4 inches wide.

Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).

Carefully drop 2-3 pieces of dough into the hot oil. They should puff up immediately. Fry them for 1-2 minutes on each side until golden brown.

Remove the sopaipillas with a slotted spoon and place them on paper towels to drain the excess oil.

Serve the sopaipillas warm with honey or powdered sugar, or enjoy them as a savory snack with soups or stews.