YIELD Makes 4 servings
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|2||to 4 fresh serrano chilies*|
|1||large clove garlic|
|1‑1/2||pounds tomatoes, peeled, seeded|
|3/4||cup plus 2 tablespoons vegetable oil, divided|
|1/3||cup finely chopped white onion|
|1/4||teaspoon ground cumin|
|8||corn tortillas (6-inch diameter)|
|1/3||cup dry cottage cheese or farmer's cheese|
|1||firm-ripe avocado, pitted, pared, sliced, and cilantro sprigs for garnish|
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