Chicago Metallic Baked Taco Rack

by Chicago Metallic

• 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

Product Details

• Product Dimensions: 15 x 7.2 x 3.8 inches ; 2 pounds
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B00004R90X
• Item model number: 26410
• Average Customer Review: 3.9 out of 5 stars  See all reviews (57 customer reviews)
• Amazon Best Sellers Rank: #2,479 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

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 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.

Most Helpful Customer Reviews

77 of 77 people found the following review helpful

4.0 out of 5 stars Good if you alter the directions for use September 9, 2004

By A. A. Roper

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.

26 of 26 people found the following review helpful

4.0 out of 5 stars Healthy Tacos Shells! November 10, 2006

By HappyHealth

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!

25 of 25 people found the following review helpful

5.0 out of 5 stars Great but you need to experiment July 17, 2009

By Charles V. Balch

Amazon Verified Purchase

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.