Chicago Metallic Professional 6-Shell Taco Rack for Perfectly Baked Tacos

Kathryn P.: Very heavy construction. Build for commercial use and worked well for me in my home oven.

United States on Oct 17, 2023

Kim Baldwin: I have yet to figure out how to make crispy taco shells with this. And the tortillas slide off. I have tried several different ways but no luck.

United States on Oct 15, 2023

Willow 32: I usually buy my taco shells already made. I had the remnant of a package of corn tortillas from a tortilla casserole. I saw this as a solution and boy am I happy I did.
The taco shells it turned out were lighter, crispier, more edible than the normal "store bought" variety.
Those not used for as taco shells were reduced to some very fine tortilla chips.

United States on Sep 15, 2023

Chawla Roberts: This perfect for anyone baking homemade tortilla taco shells if your oven racks won't do the job. you just have to hack it a little.

Its really slippery so the tortillas slide right off before they can mold into shape and stay in the saddle. I don't know why they made it non-stick but they did. Oh well. That's the reason its 4 and not 5.

Solution? Lay something oven proof but light across the top of them for the first five minutes of baking till they wilt and harden up a bit. I use some small stoneware saucers.

Man, the guys who returned or threw theirs away cuz they couldn't cope really lack imagination! Hope yer more adaptable when the zombies come.

United States on Mar 09, 2023

pantherdawgfan: I wanted this item to make taco shells from corn tortillas. They are very low in sodium and I really can't have the flour ones anymore due to their sodium count. Using the corn tortillas while they are room temperature works the best. I tear off two paper towels from the roll leaving them connected, soak them with water and wring out lightly. I then lay the paper towels out like an open book with one towel covering a small plate. I stack four yellow corn tortillas in the middle and flip the second paper towel over the tortilla stack, folding edges under the tortillas to form a sealed pocket. Steam in the microwave for 20 seconds or so. When you remove them from the steaming pouch, if they are not floppy enough to lay on the metal taco mold so that they cling to both sides of the metal with no gaps, then you need to steam them longer. Depends on your microwave and the temperature of the tortillas. If you pull the tortillas from the refrigerator and do not let them warm to room temp you are going to need to steam them twice as long. Once you figure out the number that works for you through trial and error you should be all good. I put these in a 375 degree...

United States on Jul 13, 2012