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You go to the store. You pick up a package of hard taco shells. You get home. And all the shells are broken into a million pieces. Might as well have just bought a bag of tortilla chips and called it a day. Sigh...Never again, folks: In this recipe we’ll show you how to make crispy taco shells—with a flat bottom for serving—at home. (It’s easier than you think.) Then we’ll walk you through how to make a hearty filling that goes beyond plain old chicken or beef.
What to drink it with: Rosé is a great match for grilled vegetables, but you'll want a bottle with some oomph to go with the goat cheese.
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