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Bake, fill, and serve perfectly made, restaurant-quality, delicious tacos at home with this Taco Baking Rack from Chicago Metallic. This versatile pan bakes corn or flour tortillas into hard taco shells; change position when cool for easy filling and serving. The rack offers superior heat conduction and even baking, and quickly makes 4 hard taco shells at once--great for date night, family dinners, taco parties, and more. The food-safe, nonstick coating prevents foods from sticking for easy release and cleanup. Hand wash.
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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
Alex Balch
August 7, 2025
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.
kim bourns
February 17, 2025
as advertised... good quality ... would buy again!
Chawla Roberts
February 10, 2025
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.
Jenny R
January 14, 2025
I love tacos, I like to eat them regularly. I do not like that there is a disturbing amount of ingredients in some taco shell packages when the corn tortilla ingredient list is so small. My grandma used to just fry tostada and taco shells, but I'm definitely not looking to add those kind of calories to my dinner. We've settled on sticking mostly to tostadas so that we could just easily bake the shells ourselves and they come out great, but I've been missing tacos all this time. Fortunately this rack does the trick! I can now enjoy baked taco shells that taste just as good, if not better than the greasy options in a box at the grocery store and without having to fry them myself.My husband is primarily the one that bakes the shells for me, and he has found that sometimes the corn tortillas tend to slip down the rack if they aren't sitting perfectly in the center when you put them in the oven. He has an easy fix for this, however. He removes one of the oven racks and puts both taco racks on a sheet pan (we use two in the oven at a time instead of waiting for one to come out and putting in a second batch), and then stacks another sheet pan on top across the two, just barely holding down the tortillas. We haven't had any oddly shaped taco shells since he went to this method.Overall I really love this rack, I LOVE tacos and I'm so excited to eat a much healthier version that saves money and honestly tastes better. Our taco shells are thicker and much less greasy than a store version and I couldn't be happier with them.
Sandy Toes
November 29, 2024
The first time I tried it, my shells failed miserably; one broke, another slipped off. So I read some really helpful reviews and followed their advice. I keep tortillas in the fridge, so after wrapping 4 tortillas in really damp paper towels, I microwaved them for 40 seconds. I draped them carefully (they were HOT!) over the rack, then sprayed oil on the shells. They took about 10 minutes to bake, but I didn't wait for the oven to completely heat up to 375º. They came out perfectly crisp and easy to fill. They didn't drape completely flat to the mold, so could have easily gone another 10 seconds in the microwave. There was no need to spray both sides of the tortillas. This gets 4 stars because the product works, but not with mfg's instructions.So for corn tortillas from the fridge -preheat oven to 375ºwrap 4 tortillas in two WET paper towels, nuke for 50 secondscarefully drape tortillas over moldspray tortillas with oilbake for 8-10 minutes until goldenEDIT - I've used the device a few times and have decided that it's really more trouble than it's worth, so down to 3 stars it goes. I mostly just pour a little oil in a frypan and make taco shells freehand. It's faster, just as easy, and no more work. This rack is really a gimmick.
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