First time posting in this forum....

My Tex-Mex game is pretty good, but I fail at sopapillas.

They puff (the oil is hot enough), but they are "heavy".

I've tried thinner, to the point they blow out a hole and do not puff
I let them rest longer.  I do not the dough rest at all.
I know the baking powered if fresh (tested and it fizzes with a little warm water) and I bought new
Tired a little less and a little more shortening.

WTF?  Flour, shorting, baking soda, salt, water.  It cannot be rocket science.  

When I can find a Sopapilla mix, they come out like I would expect.

Is there some magic ingredient that makes them lighter?

you may be working the dough too much.  

Chef

Same for me.  I have tried several times, each time has been a fail…and I am not a bad cook by any means.  I can make a mean Gordita, mean tortillas, etc.  These things frustrate me.

Try milk instead of water.