Surprisingly easy and far better-tasting than store-bought taco shells.To Make Ahead: Store in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving. | Equipment: Baked-taco rack
12 6-inch corn Tortillas Canola oil cooking spray 3/4 teaspoon Chili powder, divided 1/4 teaspoon Salt, divided
Preheat oven to 375°F. Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. (Alternatively, wrap in foil and heat in the preheated oven until steaming, 5 to 7 minutes.) Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side. Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip.) Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.
Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.Or, cut tortillas into quarters and bake flat on oven rack to make baked tortilla chips for use with dips.
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