In a large bowl whisk together the flour, baking powder, and salt. Using a pastry blender, cut in lard until pea-size.
Add 1 cup milk to the flour mixture. Stir just until dry ingredients are moistened. If dough feels dry, add more milk, 1 Tbsp. at a time, to form a soft, pliable dough.
On a lightly floured surface, knead dough just until smooth and no longer sticky. Form dough into a ball; cover with plastic wrap and refrigerate 30 to 60 minutes or until easy to handle.
Divide dough in half. On a lightly floured surface, roll one dough portion to a 9-inch square. Cut dough into 3-inch squares or triangles. Repeat with remaining dough. In a small bowl combine honey and crushed red pepper.
Meanwhile, in a large heavy saucepan or deep-fat fryer heat oil to 375°F. Using a slotted spoon, add a few of the dough pieces to the hot oil. As they rise to the surface (after about 2 minutes), turn and fry 2 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining dough. Keep fried sopapillas warm in a 200°F oven. Drizzle with honey mixture. Serve warm.
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9 g fat
(2 g saturated fat,
2 g polyunsaturated fat,
4 g monounsaturated fat),
3 mg cholesterol,
177 mg sodium,
24 g carbohydrates,
1 g fiber,
8 g sugar,
3 g protein.