1 package active dry yeast 
1/4 cup warm water (105°-115°F) 
1 1/4 cups scalded milk, cooled 
4 cups flour 
1 1/2 teaspoons salt 
1 teaspoon baking powder 
1 tablespoon sugar 
1 tablespoon shortening

1. Dissolve yeast in water and add to milk. 

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

3. Make a well in center of dry ingredients. 

Add liquid to dry ingredients and work into a dough. 

4. Knead dough for 10 minutes, or until smooth; cover, and set aside. 

5. Heat 2 inches of shortening in a heavy pan at medium-high heat. 

6. Roll dough to a 1/8 ingh thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If the shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) 

7. Drain sopaipillas on absorbent towels.

Sopaipillas may be served as a bread with any New Mexican menu. They may be served with honey, honey-butter or dusted with a sugar-cinnamon mixture and served as a dessert, or they can be filled. Below is the recipe for stuffed Indian Tacos.

Indian Tacos (Stuffed Sopaipillas)

6 pre-cooked sopaipillas 
1 1/2 cups Frijoles Refritos and/or cooked chopped or shredded stew beef, mutton or hamburger 
1 medium onion, chopped 
1 1/2 cup grated sharp cheddar cheese or white natural cheese 
2 cups Red or Green Chile Sauce 
Shredded lettuce Tomato wedges

1. Cut a slit along one side of each sopaipilla with a sharp knife. 

2. Fill sopaipillas with Frijoles Refritos and/or meat, onion, and cheese. 

3. Place sopaipillas in individual dinner plates and top with chile sauce. 

4. Place in 350°F oven for 15 minutes, or until cheese is melted. Garnish with lettuce and tomato wedges.