Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1e3188fcbdf34d7c9ee8aba159185907",
    "updated": "2025-04-24T14:23:41.285Z",
    "title": "BBQ Tofu Nachos with Chipotle Pinto Beans and Guacamole",
    "subtitle": "A Vegetarian Spin on Memphis Flavors",
    "description": "These BBQ Tofu Nachos offer a delightful blend of barbecue flavors and vegetarian ingredients. Enjoy crispy tortilla chips layered with smoky BBQ tofu, zesty chipotle pinto beans, creamy guacamole, fresh toppings, and all the classic nacho fixings. A satisfying and flavorful vegetarian meal.",
    "ingredients": [
      {
        "section": "For the BBQ Tofu Nachos",
        "ingredients": [
          "block extra-firm tofu",
          "canola oil",
          "chipotle bbq sauce",
          "handfuls of corn tortilla chips (about half an 8 ounce bag)",
          "chipotle pinto beans",
          "shredded cheddar cheese",
          "shredded iceberg lettuce",
          "chopped tomatoes",
          "no-fuss guacamole",
          "cilantro leaves, sliced jalapeño peppers, and lime wedges (to garnish)"
        ]
      },
      {
        "section": "For the Chipotle Pinto Beans",
        "ingredients": [
          "olive oil",
          "diced white onion",
          "dried chipotle chili powder",
          "cumin",
          "prepared pinto beans (16 ounce can, drained)",
          "chopped tomatoes (about 1 medium)",
          "vegetable stock",
          "white vinegar",
          "sea salt flakes (to taste)"
        ]
      },
      {
        "section": "For the No-Fuss Guacamole",
        "ingredients": [
          "ripe haas avocados",
          "juice of",
          "finely diced red onion",
          "sea salt flakes",
          "cane sugar",
          "cracked black pepper"
        ]
      }
    ],
    "instructions": [
      "Prepare the BBQ tofu by cutting the tofu block into 1/2-inch cubes and patting them dry with a kitchen towel to remove excess moisture.",
      "In a large frying pan, heat the canola oil over high heat. Once hot, add the tofu cubes and cook until browned on all sides, approximately 2 minutes.",
      "Drain any excess oil from the pan.",
      "Coat the browned tofu cubes in warm Chipotle BBQ Sauce. Keep warm until ready to assemble the nachos.",
      "On a large serving plate, arrange the tortilla chips as the base.",
      "Layer the Chipotle Pinto Beans, BBQ tofu, shredded cheddar cheese, lettuce, and chopped tomatoes over the chips.",
      "Top with the No-Fuss Guacamole.",
      "Garnish with cilantro leaves, jalapeño slices, and lime wedges.",
      "To prepare the Chipotle Pinto Beans: Heat olive oil in a medium pot over medium-high heat. Sauté the diced white onion until translucent and lightly browned.",
      "Add the chipotle chili powder and cumin, cooking for another minute.",
      "Incorporate the pinto beans, chopped tomatoes, vegetable stock, and white vinegar. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the beans are creamy and the tomatoes have broken down. Season with sea salt to taste.",
      "For the No-Fuss Guacamole: Dice the avocados and place them in a medium bowl.",
      "Rinse the diced red onion under cold water to mitigate any strong onion flavor.",
      "Combine the lime juice, rinsed red onion, salt, sugar, and black pepper with the diced avocados. Stir gently to combine. Refrigerate until ready to serve, optionally placing an avocado pit in the guacamole to prevent browning."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]