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": "1394e8084b2f4710ac583bd56c10cd32",
    "updated": "2025-04-22T23:01:35.459Z",
    "title": "Jackfruit Cakes with Ancho Sauce",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "x 400 g (396.893 g) cans young jackfruit, drained",
          "spring onions (scallions), finely chopped",
          "garlic cloves, minced",
          "chipotle paste",
          "sea salt",
          "cracked black pepper",
          "handful of chopped coriander (cilantro)",
          "juice of",
          "plain (all-purpose) flour, or gluten-free flour for dusting",
          "panko breadcrumbs",
          "chickpea (gram) flour",
          "paprika",
          "dried thyme",
          "vegetable oil, for frying"
        ]
      },
      {
        "section": "for the ancho sauce",
        "ingredients": [
          "dried ancho chillies",
          "onion, diced",
          "garlic cloves, peeled",
          "vegetable stock",
          "dried thyme",
          "ground cinnamon",
          "ground cumin",
          "coconut sugar",
          "sea salt",
          "caster (superfine) sugar",
          "x 400 g (396.893 g) can black beans, drained and rinsed",
          "chopped dark dairy-free chocolate"
        ]
      },
      {
        "section": "to serve",
        "ingredients": [
          "grilled baby gem lettuce in orange sauce"
        ]
      }
    ],
    "instructions": [
      "Prepare a baking sheet by lining it with greaseproof paper.",
      "Preheat the oven to 180°C (350°F).",
      "Place the jackfruit in the center of a clean kitchen towel.",
      "Gather the corners of the towel and squeeze out excess liquid from the jackfruit over the sink by twisting the towel. Removing as much water as possible is key for a desirable, meaty texture.",
      "Transfer the jackfruit to a mixing bowl. Add the spring onions, garlic, chipotle paste, salt, pepper, coriander, and lime juice. Mix thoroughly with your hands.",
      "Lightly flour your hands. Take approximately 3 tablespoons of the jackfruit mixture and shape it into a patty. Place the patty onto the prepared baking sheet. Repeat this process with the remaining mixture.",
      "Freeze the patties for 15 minutes.",
      "While the patties freeze, prepare the coating. Place the breadcrumbs in one bowl and the chickpea flour, paprika, and thyme in another.",
      "Add enough water to the chickpea flour mixture to create a consistency similar to beaten eggs.",
      "Remove the patties from the freezer. Dip each patty into the chickpea flour mixture, then coat thoroughly with breadcrumbs. A double dip ensures a good coating. Place the coated patties in the refrigerator until ready to cook, or freeze for up to 3 months.",
      "To prepare the ancho sauce, heat a non-stick pan over medium heat. Add the dried ancho chilies and toast for a couple of minutes until fragrant.",
      "Once fragrant, transfer the toasted chilies to a blender. Add the onion, garlic, vegetable stock, thyme, cinnamon, cumin, coconut sugar, and salt.",
      "Blend until smooth.",
      "Strain the blended sauce through a fine-mesh sieve into a small saucepan. Add the black beans and chocolate. Place the saucepan over low heat.",
      "Simmer the sauce for 20 minutes, lightly crushing the black beans with a potato masher as it cooks. Adjust seasoning as needed.",
      "Remove the jackfruit cakes from the refrigerator. While the sauce simmers, heat a little oil in a non-stick pan over medium heat. Fry the cakes in batches for 2-3 minutes per side, until golden. Transfer the fried cakes back to the baking sheet.",
      "Bake the cakes in the preheated oven for 15 minutes to cook through.",
      "To serve, generously spoon the ancho sauce onto plates and top with the jackfruit cakes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]