I am a huge fan of tacos and enjoy using leftover meals and turning them into something new. The Tri-Tip Stew works perfectly for this dish. 

 

Follow the recipe on Just Salt It for the Tri-Tip Stew and use 2 cups of the leftovers for the Tri-Tip Stew Tacos with Pumpkin. 

 

For the pickled onions, you can buy them or follow the recipe on Just Salt It for the Pickled Vegetables and Fruits, and add a slice of beet to get the onions to turn a beautiful purple color. 

 

Yield 6 servings

 

2 cups Tri-Tip Stew 

1 cup pumpkin puree

Salt and pepper

6 corn tortillas

¼ cup pickled onions 

⅓ cup cilantro, chopped

1 cup grated sharp cheddar cheese, optional  

Sour cream, optional 

 

Using a small strainer, drain out any excess liquid from the leftover stew. Chop the stew pieces into small bite-size chunks and place them in a medium-size skillet on medium heat. Once the stew is heated through stir in the pumpkin and season with salt and pepper. Turn the skillet to low and simmer for 15 minutes. 

 

Over the flame of a gas stove or a barbecue, grill the corn tortillas on each side. Keep them warm in a clean dishtowel. 

 

Spoon the pumpkin stew mixture into each taco shell and garnish with pickled onions and cilantro. Add cheese and sour cream if you choose. Serve immediately. 

 

Just Salt It, and enjoy!