The tastes of San Miguel

For the first time, Feed The Hungry has compiled a cookbook from recipes contributed by local restaurants, cooks, personalities and friends of Feed The Hungry. Now for sale, this bilingual cookbook features original children’s artwork and pictures taken by award-winning photographers.

All proceeds from the sale of Taste of San Miguel: The Cookbook will help the organization continue to feed four thousand hungry Mexican school children daily and expand the program until there are no hungry children in our community.

The cookbook can be purchased online through PayPal at http://www.feedthehungrysma.org/index.
php/our-events.html.  You can also find the cookbook on sale in San Miguel de Allende at: La Conexión, Solutions, Border Crossings, Chamonix Restaurant, Casa Catalina, Red Door Galería, Dos Casas, Casa de los Olivos, El Rinconcito, Garrison & Garrison Books, Biblioteca Pública, Librería “La Deriva” and at the Feed the Hungry offices.


Stuffed Main Dish Poblano Chiles

Serves 8

8 Poblano chiles
2 (15-1/2 oz) cans black beans
2 Tbsp. vegetable oil
2 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. oregano
Cheese for melting, such as Oaxaca
Pinch of cinnamon
1 1/2 cups tomato puree
2 Tbsp. finely chopped cilantro
1/4 cup drained nonfat yogurt
Vegetable spray
Onions, sliced thinly
Tortillas

Preheat oven to 400 degrees. Roast chiles over flame until the skins are charred; place in plastic bag and seal shut for 15 minutes.

Drain beans (save the liquid from one can). In a blender or food processor, puree beans and bean liquid until creamy.

Heat oil in large non-stick skillet. Sauté garlic until fragrant. Stir in bean puree, cumin, oregano and cinnamon. Cook over medium heat 5 to 10 minutes until thickened.

Peel skin from chiles (not all skins will come off, but that’s okay.) Cut lengthwise, remove stems and seeds. Lay chiles flat and fill with cheese and bean puree. Wrap chiles around the filling; lay seam side down on vegetable-sprayed baking dish.

Combine tomato puree and cilantro, spoon over chiles. Bake at 400 degrees for 30 minutes. Dab with yogurt and add onions 5 minutes before they are done.

Serve with tortillas.

Nancy and Bob Zimmerman
Escuela Los Ricos Volunteer Teachers
Feed the Hungry



Feed the Hungry

www.feedthehungrysma.org 

Contact: Development Director Cathy Cooper Long, c/o La Conexión, Aldama 3,

152-2402, contact@feedthehungrysma.org 

Donations: Feed the Hungry San Miguel, Inc. (our 501 (c) (3) US corporation),

220 N. Zapata Hwy., Suite 11, Laredo, TX 78043, US: (505) 349-3700 or Feed the Hungry A.C, (our Mexican Asociación Civil), c/o Aldama 3, Box 636, San Miguel de Allende, Gto., 37700

Registered in the US and Mexico, Feed the Hungry is a nonprofit organization that provides hot, nutritious meals to thousands of hungry children every school day in San Miguel de Allende and the surrounding ranchos.

Despite these uncertain and difficult times, Feed the Hungry has continued to thrive; we added five new kitchens and hundreds of children in 2008. We now operate 35 kitchens and feed 4,000 children every school day.