Ricotta-Spinach Tacos

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8 ounce(s) ricotta (preferably fresh) at room temperature

2 tablespoon(s) chopped fresh cilantro

3 clove(s) garlic, chopped

Kosher salt

1 tablespoon(s) vegetable oil

2(4-oz) can(s) sliced green chilie peppers, drained

2 bunch(es) fresh spinach (1 lb) stemmed

1/2 teaspoon(s) ground cumin

8-10 corn tortillas

Salsa Verde, for serving

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