Tacos de Lomo y Piña

The first ñ has made it’s appearance on 2frugalfoodies.com and it’s a proud moment. These pineapple and pork tacos were a nice change-up from everyday pork and a welcome twist to the mid-week Mexican meal. 



1/2 pound pork loin, sliced into thin strips     $1.00

1/2 cup chopped pineapple                                    $0.94

1 teaspoon cumin                                                        $0.10

1/2 teaspoon ground cloves                                   $0.07

1 teaspoon coriander                                                 $0.10

Chopped jalepeño, to taste*                                   $0.28

Tortillas**                                                                      $0.50

1 cup cooked quinoa***                                          $0.30

1 cup chicken broth^                                                $0.04

1 cup pineapple salsa                                                $0.75

1 tablespoon olive oil                                               $0.10

Total Cost:                                                                     $4.18


Preheat oven to 200 degrees.

Drizzle the olive oil on a non-stick skillet. Put heat to medium and let the oil begin to heat up before adding the pork strips, pineapple, jalapeño and spices. Keep this going on medium heat until the pork is starting to brown a little. 

Bring chicken stock to a boil and add 1/2 cup of quinoa (see note.) Put the tortillas in the heated oven just to get them warm. Once the meat and quinoa are done, take the tortillas out of the oven and start making your tacos.

We put a layer of quinoa, followed by the pork and pineapple, and then topped with the salsa. One of us decided to put extra jalapeños, and learned that a little can go a long way. Hot sauce and other toppings like guacamole and sour cream would also be delicious. 


This recipe has so many footnotes, we feel a bit remiss in not first consulting the bluebook or MLA format before writing them. We apologize in advance for footnoting errors.

*As mentioned above, jalapeño can have quite a kick. To make it extra spicy, keep the veins and the seeds in and eat it that way. For a more sane approach (and what we would recommend especially for when you’re cooking the meat and the pineapple), de-seed and de-vein the pepper and just include the outer shell like you would a green bell pepper. It still brings a little heat but it won’t require a fire engine to put your mouth-fire out. 

**Instead of tortillas, we actually used Lavash flatbreads from Trader Joe’s. The texture and taste are a little bit different, but we found it to be delicious. Give this a try for your next soft taco!

***Feel free to use rice instead of quinoa. We really like quinoa because it’s healthy and adds only a slight pleasant taste to the dish. Quinoa is best when cooked in chicken broth instead of water, but if you prefer your rice cooked in water, ignore the chicken broth step.

^ As for all of our frugal dishes using chicken broth, this broth is made with bouillon cubes to make it dirt-cheap.

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