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Chicago Metallic Baked Taco Rack

3.7 out of 5 stars 162 customer reviews
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Price: $14.99 & FREE Shipping on orders over $35. Details
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  • Constructed of steel for strength and durability
  • Superior heat conduction
  • Non-stick coating for easy removal of food and quick clean up
  • Dishwasher safe
  • 10-year warranty
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$14.99 & FREE Shipping on orders over $35. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

  • Chicago Metallic Baked Taco Rack
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Total price: $29.47
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Product Description

Product Description

Chicago Metallic GOURMETWARE combines the best in material and the latest in manufacturing technology. These non-stick steel pans are designed specifically with the home baker in mind.

Amazon.com

Chicago Metallic's baked taco rack is an excellent way to cook low-fat taco shells. Simply place one flour or corn tortilla over each panel and bake for seven to eight minutes. The tortillas will cling to the rack as they bake, making flawlessly shaped taco shells. The nonstick surface requires no greasing, is easy to clean, and releases shells without a fuss. Unlike the deep-fried variety, baked taco shells turn out light and crispy--not heavy and greasy. --Jane DePaolo

Product Details

  • Product Dimensions: 15 x 7.2 x 3.8 inches ; 2 pounds
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B00004R90X
  • Item model number: 26410
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (162 customer reviews)
  • Amazon Best Sellers Rank: #7,159 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Customer Reviews

Top Customer Reviews

I love to use this to make super crispy taco shells without the mess of frying. However, I've found the directions that come with the rack are not the best method of cooking the shells. I heat the corn tortillas between *damp* paper towels in the microwave (the box says to wrap in plastic wrap), then give them a quick spray of cooking oil on both sides of the tortilla before laying them over the preheated rack. I also cook them for 8-10 minutes, rather than the 7-8 recommended. I have found this method makes great, crispy shells. It does involve a little spray oil (or you can brush oil on with a pastry brush), so it isn't a fat-free method, but for the small amount of oil used, it makes a big difference in the outcome. I wish the rack was larger-- it would be more convenient to be able to make at least 6 shells at a time rather than 4.
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The description is adequate. You get a well-enough-made, non-stick, taco rack that makes four tacos at a time. It is pictured upright. The price is not bad for a specialty item but would be far cheaper if everybody wanted one. I expect it to last many years but it's not heirloom quality.

I've just ordered my second rack and may order a third to make enough for parties.
I had to play with my method as I wanted no oil. The biggest trick is getting your tortillas flimsy enough to rest on the rack without cracking. This works best for me:
* I'm using regular sized corn tortillas (35 calories no fat each).
* Individually steam the tortillas for just under a minute (I use a bamboo steamer). Microwaving did not work for me.
* Use tongs to transfer and place on the rack.
* Bake at 350 for about twenty-five minutes (rotate rack half-way through for even cooking). I live at sea level in very low humidity. Other instructions suggest shorter cook times at higher temps -- my burn frequency increases when I cook faster.
* Tacos get shaped by the rack but don't stick to the rack.
* I bake tortilla chips while I'm at it. Cut the tortillas into wedges, sprinkle with whatever (lemon pepper is my current favorite) and spray with white vinegar to make the pepper stick. I suppose you could spice up your tacos the same way.

The result is a very crunchy, healthy, no fat taco. They are also slow to absorb moisture.
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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 oven for about 8 minutes with my oven. Basically once they start to get golden brown at the peak. I don't spray oil or anything. Delicious shells and so nice to be able to make what you want and not have stale shells lying around. Again, you must steam the tortillas to be floppy and lay perfectly on the mold. If they don't lay on the mold they will not stay on the mold and will fall into the oven. Proper steaming is the key.
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This is a great baking rack for small tortillas. I've baked only flour shells and they are crunchy and delicious. Something to keep in mind is baked shells will never taste like or have the texture of fried shells. If you're looking for a healthy option and are willing to give-up a little bit of the taste and texture - then get baking with this pan today!
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I bought this product because I wanted a healthy option to store bought shells and I wanted a fresher taste. (The store bought shells seem to go stale if not used immediately after opening.)

I love this product. The shells turn out crispy and not as salty as those from the store. One note: I use the recommended corn tortillas and found that it takes longer than the instructions say to get the shell to turn out crispy. I warm them first in a tortilla warmer for 1 minute then bake them for 10 minutes.

I recommend this product to anyone who loves crunchy shells and doesn't like a lot of salt.
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I have been making my own corn tortillas and taco shells for a while now by frying them. But that method is a pain, and I wanted something a bit healthier. So, I ordered these taco baking racks. After warming the tortillas to soften them, I brushed them with a light coat of oil and put them on the racks. I had several of them slide off the racks and several cracked. It was work to get them to stay put on the racks until they were softened enough to take the shape of the rack and begin to crisp. I am going to try again, and this time invert the pan and use the V shape to hold the shells (at least that way they can't slip off.)
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Chicago Metallic Baked Taco Rack
This item: Chicago Metallic Baked Taco Rack
Price: $14.99
Ships from and sold by Amazon.com
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