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": "e0b43076f84a4906924cc403cbad0ac4",
    "updated": "2025-04-25T14:42:18.950Z",
    "title": "Fajitas with corn tortillas",
    "subtitle": "Makes 10 fajitas, 5 servings",
    "description": "These delightful corn tortillas are crafted entirely from corn, akin to those found in traditional Mexican eateries. You can prepare these fajitas with steak as shown here, or select a different protein. For a vegetarian alternative, portobello mushrooms make an excellent choice. These tortillas can also serve as a base for tacos or burritos. Feel free to add Daiya Mozzarella Style Shreds on top, if you like.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(about 2 cups) masa harina, plus up to 2 tablespoons for dusting",
          "salt",
          "plus 1 tablespoon (255 ml) warm water",
          "(280 g) cooked steak",
          "olive oil",
          "green bell pepper, seeded and sliced",
          "onion, peeled, halved, and sliced",
          "garlic clove, finely grated",
          "chopped fresh cilantro",
          "salt",
          "ground black pepper"
        ]
      }
    ],
    "instructions": [
      "1. In a large mixing bowl, combine the masa harina, salt, and water by hand until the dough becomes soft and pliable. Divide the dough into 10 tightly packed balls, each about 1½ inches (4 cm) in diameter.",
      "2. Preheat a large, dry skillet over medium-high heat.",
      "3. Roll each ball into a thin tortilla (approximately 6 inches/15 cm in diameter) between two sheets of parchment paper, using additional flour as needed to prevent sticking. Roll as thin as possible. You can use a cutter to shape 6-inch (15 cm) rounds, or keep them in a freeform style.",
      "4. Cook each tortilla in the skillet for about 30 to 45 seconds on each side.",
      "5. Keep the cooked tortillas warm and moist by placing them between damp paper towels until you're ready to assemble the fajitas.",
      "6. Slice the cooked steak into strips and set it aside.",
      "7. In a large skillet, heat the olive oil over medium-high heat, and then reduce the heat to medium. Add the bell pepper and onion, cooking until they are just tender and lightly browned, around 3 minutes.",
      "8. Mix in the garlic, cilantro, salt, pepper, and cooked steak. Heat for an additional 2 to 3 minutes.",
      "9. Assemble the fajitas and enjoy."
    ],
    "notes_ingredients": "",
    "notes_instructions": "TO FREEZE: Place corn tortillas (unfilled) in airtight bags and freeze for up to 3 months. Thaw at room temperature. Reheat up to 3 tortillas at once for 20 seconds per tortilla, placed between damp paper towels in the microwave. You can also freeze the fajita filling in an airtight container for up to 6 months. Thaw it in the refrigerator. To reheat, bake at 350°F (180°C) for 20 to 25 minutes."
  }
]