I find oven roasting is the best technique for shaped bacon. Whenever I grill burgers, I generally weave 12 slices into a big mat, roast it, and then slice it into quarters. It'll hold any shape you cook it in.
I always sit there on taco night thinking this could use some bacon, I have now found the solution I've been looking for all my life. This needs to be on the list of 100 foods to eat before you die.
I had a "friend" who brought up an interesting point. "When did bacon get elevated from tasty side dish to cult status? I'm really sick of hearing about bacon!" I forget his name, I deleted him from my phone and havent spoke since.
I once ordered something called a "chorreador" at a roadside taco joint in Mazatlan. It was carne asada and cheese on a semi floppy/semi crisp pork rind instead of a tortilla. The rind was not puffy like what you think pork rinds look like, but instead looked exactly like a corn tortilla. The first bite was probably the best thing I've tasted. The second bite was ok. By the third bite I thought I was going to hurl.