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": "26ab92ab064d43d59791538a912cab62",
    "updated": "2025-05-18T04:16:22.590Z",
    "title": "Shredded Pork and Pinto Bean Tostada Bowl",
    "subtitle": null,
    "description": "The combination of spicy sauce, tender pork, and crunchy tortilla makes tostadas irresistible. To create a bowl full of bold heat and tender meat, we deconstructed the tostada. Shredded pork tenderloin blended with a zesty chile sauce and a hearty pinto bean base delivers layered flavors. Crispy tortilla chips on top replicate the texture of a traditional fried tortilla, while a quick radish and jicama slaw adds fresh, bright crunch. Use the large holes of a box grater to shred the jicama.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "jicama, peeled and shredded (236.588 ml).",
          "radishes, trimmed, halved, and sliced thin",
          "extra-virgin olive oil, divided",
          "grated lime zest plus 2 tsp juice, plus lime wedges for serving",
          "onion, chopped fine",
          "garlic cloves, minced",
          "chili powder",
          "minced canned chipotle chile in adobo sauce",
          "ground cumin",
          "canned tomato sauce",
          "recipe roast pork tenderloin , shredded",
          "can pinto beans, rinsed",
          "tortilla chips, broken into bite-size pieces (236.588 ml).",
          "ripe avocado, sliced",
          "chopped fresh cilantro"
        ]
      }
    ],
    "instructions": [
      "In a bowl, combine jicama, radishes, 1 teaspoon of oil, lime zest, and lime juice; season with salt and pepper to taste. Set aside until serving.",
      "Heat the remaining 1 tablespoon of oil in a 12-inch nonstick skillet over medium heat until shimmering.",
      "Add the chopped onion and cook until softened, about 5 minutes.",
      "Stir in garlic, chili powder, chipotle chile in adobo, and cumin; cook until fragrant, roughly 30 seconds.",
      "Add tomato sauce and simmer gently for about 3 minutes to blend the flavors.",
      "Mix in the shredded tenderloin and rinsed pinto beans; cook while stirring occasionally until heated through, about 2 minutes.",
      "Season with salt and pepper to taste. Adjust consistency with hot water if needed.",
      "Spoon the pork mixture into individual serving bowls, then top with the jicama mixture, tortilla chips, and avocado slices.",
      "Garnish with chopped cilantro.",
      "Serve with lime wedges on the side."
    ],
    "notes_ingredients": "For variety, black beans can be used in place of pinto beans.",
    "notes_instructions": "To enhance the flavor, try adding crumbled queso fresco or a splash of hot sauce."
  }
]