Today, Cooking In A Mamiverse we have Sandra Velasquez, front lady for eclectic Latin band, Pistolera, and children’s music sensation, Moona Luna. When she’s not out touring the country playing music, she’s at home cooking for her 4-year-old daughter, Valentina. A committed mami, Sandra makes sure that she instills in Valentina a love for healthy food while also maintaining her Chicana roots. Juggling two bands, national tours, and a little girl, Sandra has mastered the art of whipping up a quick and easy meal for her family and she is going to show you how right here!


Serves 4

6 large roma or vine tomatoes
1 medium onion, cut into quarters
2 cloves of garlic
3 corn tortillas
2 cups chicken broth, heated
3 tbsp corn or canola oil for roasting vegetables; additional corn or canola oil for frying
Salt and pepper to taste
Sour cream or Greek yogurt for garnish
Optional toppings: avocado, cilantro, shredded chicken.

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In a large skillet or wok, heat 3 tbsp of corn or canola oil. Place whole tomatoes and onion into pan on medium heat. Roast tomatoes and onion on oil, turning every few minutes until they begin to slightly brown and caramelize. Place tomatoes and onions in a blender and blend with garlic clove until completely puréed. Reserve the oil. Transfer mixture to a medium saucepan over medium heat and add chicken stock, stirring to fully integrate the ingredients. Add salt and pepper to taste. Slowly bring to a boil.

In the meantime, slowly heat the reserved oil, plus any additional oil needed for frying. Cut corn tortillas into triangles and fry in heated oil over medium heat, stirring or flipping constantly to prevent them from burning or becoming greasy. Remove when slightly brown and crispy. Salt lightly.

To serve your tortilla soup, add optional toppings to the bottom of the bowl along with tortillas. Ladle in soup and top with a dollop of sour cream.