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knorr chipotle boullion cubes?

t
tinymango Jan 21, 2007 03:11 PM

found some of these in my cupboard, any suggestions on what to do with them? hopefully some of yall hounds have used them before. so far found a mexican chicken soup recipe as well as a pork tenderloin with chipotle marmalade sauce.

i hope yall can help me come up with some more. thanks in advance.

  1. m
    michael23 Jan 21, 2007 04:43 PM

    I'd use some in your favorite chili. I always add a little chipotle to my chili as a secret ingredient.

    Though I usually use dried pepper crushed up, I have used a chipotle paste/sauce before that worked fine. I'm sure the boullion will serve the purpose too.

    1. c
      ChrissyMc Jan 22, 2007 05:16 PM

      I always use them in chili, beer chili spaghetti , flavored butter (good on corn on the cob) and for chipotle mayo when making panninis..

      1. chef chicklet Jan 23, 2007 10:40 AM

        I love boullions and Knorr makes so many different variations and i love them all.
        They are great in beans and I in fact have the same ones as you and throw one or two in with black eyed peas with pork butt or navy beans with ham hocks. I use them in soups, any mexian or cajun based stew or soup. I've not thought to use them for corn, good idea though!

        1. c
          coconutz Jan 23, 2007 02:04 PM

          I recently spotted Knorr chipotle chile sauce and also Mole sauce in aseptic containers in the market. curious.

          3 Replies
          1. re: coconutz
            Carpenter Dave Mar 31, 2007 10:11 PM

            GOOS STUFF!!! I found it too. Try this. Prep time 10 min Cook time 30 min.
            About 4# of chicken breast cut into strips - 1 onion sliced thin - 1 green pepper sliced thin - 1 BIG can of green chilis - 1 box-o-Knorr chipotle chile sauce - Simmer for 30 minutes, - .Serve over rice and watch yer toes curl up!

            1. re: coconutz
              f
              Felixnot Apr 5, 2007 08:16 AM

              I tried the chipotle sauce and it was really good, shocking as that may be. I've also just bought the pipian sauce, though I haven't tried that yet.

              1. re: coconutz
                coll Apr 6, 2008 04:05 AM

                I'm addicted to the mole sauce, I use it in everything. It also makes an excellent dipping sauce, I've even used it with oriental appetizers and it's a great match.

              2. Sam Fujisaka Mar 31, 2007 10:40 PM

                Hay, caramba! Where did you guys find these? In the US? Where? Supermarkets?

                6 Replies
                1. re: Sam Fujisaka
                  Carpenter Dave Mar 31, 2007 10:45 PM

                  http://www.mexgrocer.com/4555.html
                  This link has a picture of the stuff. I find it @ Fred Meyer grocery store

                  1. re: Carpenter Dave
                    Sam Fujisaka Mar 31, 2007 10:51 PM

                    CD, did you pay US $3.75 for the box?

                    1. re: Sam Fujisaka
                      b
                      bigjimbray Mar 31, 2007 11:09 PM

                      hey Sam that 3.75 would`nt be bad if your making some chicken mole. I usually
                      can`t eat chicken but in a mole sauce would probably be the best tasteing for
                      me. I got burned out on chicken when I was a kid.

                      1. re: Sam Fujisaka
                        Carpenter Dave Mar 31, 2007 11:11 PM

                        I picked it up for $3.25 from the local food monger. I amm willing to pay the price for the time I saved.

                        1. re: Carpenter Dave
                          Sam Fujisaka Apr 1, 2007 05:20 AM

                          bjb and CD, fair enough, Thank you.

                    2. re: Sam Fujisaka
                      chef chicklet Apr 4, 2007 09:44 PM

                      Believe it or not, I found it at Big Lots, and I don't think it was priced a dollar, It is wonderful sauce and great over chicken.

                    3. paulj Apr 1, 2007 02:06 PM

                      Make up a cup of broth with a cube and see how you like the taste. If I recall correctly the heat level is too high for a soup (to my taste), but ok for a spicy sauce.

                      paulj

                      5 Replies
                      1. re: paulj
                        s
                        sommrluv Apr 4, 2008 12:49 PM

                        Has anyone seen these cubes lately?

                        I haven't been able to find the chipotle only cubes, and Amazon is selling them for GULP $25 a box!

                        Any ideas on how to make my own powdered chipotles? I have a smoker, would I dry, than use a mortar/pestle?? I have developed a great addiction to this stuff and use it in a TON of recipes.

                        1. re: sommrluv
                          s
                          sommrluv Apr 4, 2008 01:00 PM

                          Please ignore my stupidity.

                          It's a 24 pack.

                          I'm an idiot, with chicken in the oven, reading too fast, and posting dangerously. :) :) Sorry!

                          1. re: sommrluv
                            DiveFan Apr 4, 2008 02:45 PM

                            You can get chipotle powder at Penzeys: http://www.penzeys.com/cgi-bin/penzey...
                            NO salt included. Potent stuff.
                            I found some powder 'cel packed' locally in SoCal, can't remember the brand or the store.

                            Seriously, why pay $$$ for boullion cubes that are mostly salt? I've never seen Knorr 'low salt' anything. Goodness people, buy some low salt chicken stock in the small box. Don't substitute salt for flavor!

                            1. re: DiveFan
                              scubadoo97 Apr 4, 2008 02:54 PM

                              I make my own chipotle chile powder. I buy the moritas most often and save a few before soaking and making my chipotle in adobo. The dried chiles are roasted and tossed in a coffee/spice grinder. Hot stuff to put it nicely and oh so smoky

                              1. re: scubadoo97
                                s
                                sommrluv Apr 5, 2008 09:11 PM

                                Thank you both! (for the record I make my own stock ;) )

                                The salt is an issue...we're an all sea salt house, and while I use the spice sparingly (as a meat rub over large dishes, usually..if you check the label, it's not that much and works out well when I can't make my own) hubby is much older than me, and came home from the doctors with split news...very good cholesterol, very high blood pressure.

                                Guess who'll be adding peppers to their garden plan this Summer?

                        2. m
                          mn55305 Aug 14, 2008 02:03 PM

                          Hi. I just noticed this recipe in the newspaper and am anxious to try it. It calls for Knorr chipotle cubes. It's a reduced calorie/fat recipe for what is served at the Chipotle restaurants.

                          COPYCAT CHIPOTLE CHICKEN
                          ALICIA ROSS with BEVERLY MILLS, Star Tribune

                          COPYCAT CHIPOTLE CHICKEN

                          Serves 4.

                          Note: Chipotle uses thigh meat, which is higher in fat, but more flavorful. If you can't find skinless thighs without bones, substitute boneless, skinless chicken breast or tenderloins, and test for doneness when cooking. Knorr's chipotle cubes look like bouillon cubes and are sold in a small box.

                          • 4 boneless, skinless chicken thighs (about 11/4 to 11/2 lb.), defrosted if frozen (see Note)

                          • 1 tbsp. vegetable oil

                          • 1 tsp. garlic powder

                          • 1 tsp. onion powder

                          • 1 tsp. cumin

                          • 1/2tsp. dried oregano

                          • 1/2tsp. black pepper

                          • 2 Knorr chipotle cubes or 2 tsp. chili powder (see Note)

                          Directions

                          Put the chicken in a gallon-size zipper-top plastic bag. Add the oil to the bag, seal it and toss and turn the chicken pieces inside the bag until they are well-coated.

                          Mix the garlic powder, onion powder, cumin, oregano, black pepper and chipotle cubes in a small bowl, crushing the cubes with the back of a spoon. Add the spice mixture to the bag, seal it and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours.

                          Heat a grill to about 400 degrees. Grill 5 to 6 minutes per side, until the chicken is cooked through, but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.)

                          Nutrition information per serving:

                          Calories 248 Fat 14 g

                          Sodium 117 mg Carbohydrates 2 g

                          Saturated fat 3 g Protein 26 g

                          Cholesterol... 93 mg Dietary fiber 1 g

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