Ingredients

2/3 C. shredded coconut
1 1/4 C. boiling water
2 Tbsp. canola oil
1 1/2 pounds flank steak cut into 1/2 inch cubes
1/4 C. all purpose flour
1 Tbsp. curry powder
1 can pineapple chunks-8 oz.
1 small green pepper seeded, chopped
3 Tbsp. mango chutney
1 Tbsp. red currant jelly
1 beef bouillon cube
1/2 tsp. salt

Cooking Instructions

The night before, begin cooking chuck roast in crock pot (cook all night on low setting). In the morning, remove meat from the bones. Add the rest of the ingredients to crock pot. Cook on low heat the rest of day. Place a few Tbls. of the mixture in the center of a flour tortilla. Add refried beans, sour cream, and grated cheese. Wrap in foil and bake in the oven at 350°F for 10 minutes.
 
 
 "Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)