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Cooks everything, gives a lightly crisp tortilla.

True confession: I like crispy tacos sometimes.

I bought a 6' length of 1/2" copper tube. Cut 3 pieces that are the exact width of our oven and flattened the ends so they sit flat on the rack support ridges.

I drape corn tortillas on those lightly canola oiled tubes.

400 for a few minutes and you got a half dozen perfectly shaped crisp taco shells ready for filling.
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