Rinse and soak the dried pinto beans overnight in water. The next day, drain the beans and place them in a pot with 6 cups of fresh water. Add the chopped onion and minced garlic. Bring to a boil, then reduce to a simmer and cook for 1.5 to 2 hours until the beans are tender. Add salt to taste.

Make the Chile Sauce

Prepare the Chile Sauce

In a saucepan, combine red chile powder and 2 cups of water. Stir in ground cumin and salt to taste. Bring to a simmer and cook for about 15 minutes, stirring occasionally until slightly thickened. Adjust seasoning as needed.

Make the Sopaipillas

Prepare and Fry Sopaipillas

In a large bowl, mix together flour, baking powder, and salt. Cut in shortening until the mixture resembles coarse crumbs. Stir in warm water until a soft dough forms. On a floured surface, roll out the dough to about 1/4 inch thickness and cut into squares. Heat oil in a deep fryer or large pot. Fry the dough squares until they puff up and turn golden brown, about 2-3 minutes per side. Drain on paper towels.

Serve

Assemble the Dish

In a bowl, serve a generous portion of the cooked beans topped with red or green chile sauce. Serve alongside the fluffy sopaipillas for dipping.