Ancho Chile Pesto With Queso Fresco

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1/4 cup pine nuts

2 ancho chiles, stemmed and seeded

Boiling water

4 large garlic cloves, unpeeled

1/8 teaspoon dried oregano

2 tablespoons peanut or canola oil

1/3 cup crumbled queso fresco (2 1/2 ounces)

1 tablespoon heavy cream

Salt and freshly ground black pepper

Cayenne pepper

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