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": "84c84db78c43457ab2526492f1ab72e6",
    "updated": "2025-05-06T10:41:58.709Z",
    "title": "Polenta Rancheros",
    "subtitle": null,
    "description": "This recipe might be one of my earliest brunch creations from when I was a teenager. I missed the softness of eggs paired with saucy rancheros beans. Creamy polenta provides that texture perfectly along with a subtle corn flavor that complements the dish well. It's a straightforward recipe that can be enhanced by adding cashew sour cream and a generous scoop of guacamole. A cherry tomato on top is a nice touch as well. Serve with a creamy avocado potato salad for a complete meal.",
    "ingredients": [
      {
        "section": "For the rancheros sauce and beans",
        "ingredients": [
          "cumin seeds",
          "coriander seeds",
          "oil",
          "yellow onion, diced medium",
          "serrano peppers, seeded and chopped",
          "garlic cloves, chopped",
          "can tomato sauce",
          "salt",
          "pure maple syrup or agave nectar",
          "cans black beans, drained and rinsed"
        ]
      },
      {
        "section": "For the soft polenta",
        "ingredients": [
          "vegetable broth",
          "salt",
          "polenta cornmeal",
          "olive oil"
        ]
      },
      {
        "section": "Optional items for garnish",
        "ingredients": [
          "chopped green onions",
          "cashew sour cream",
          "guacamole",
          "cherry tomatoes"
        ]
      }
    ],
    "instructions": [
      "PREPARE THE BEANS AND SAUCE",
      "Heat a large, heavy-bottomed skillet, preferably cast iron, over medium heat.",
      "Toast the cumin and coriander seeds in the skillet for about 2 minutes, stirring often, until they release their aroma and darken slightly. Be careful not to burn them.",
      "Increase the heat to medium-high, add the oil, then sauté the onion, peppers, and garlic for approximately 10 minutes until the onion turns brown.",
      "Stir in the tomato sauce, salt, and maple syrup, and cook for about 5 minutes.",
      "Transfer the mixture to a blender or food processor and blend until smooth. If using a blender, lift the lid occasionally to let steam escape and prevent pressure buildup.",
      "Return the blended sauce to the pan and stir in the black beans.",
      "Cook over medium heat until the beans are heated through, about 5 minutes.",
      "PREPARE THE POLENTA",
      "Bring the vegetable broth and salt to a boil in a saucepan.",
      "Slowly pour the polenta into the boiling broth in a steady stream, whisking continuously to avoid lumps.",
      "Stir in the olive oil and reduce the heat to a simmer.",
      "Cook the polenta for 12 minutes, stirring frequently to keep it smooth.",
      "Remove from heat, cover, and let it rest for 10 minutes, stirring occasionally.",
      "TO SERVE",
      "Use wide, shallow bowls to present the dish, or any bowl you prefer.",
      "Spoon some beans into the bowl and top with a generous serving of polenta.",
      "Add dollops of sour cream by slowly drizzling it from a tablespoon, then top with a spoonful of guacamole.",
      "Garnish with chopped green onions and a cherry tomato.",
      "Enjoy!"
    ],
    "notes_ingredients": null,
    "notes_instructions": "There will be extra polenta beyond what this recipe requires. Store leftovers in an airtight container in the refrigerator. The next morning, lightly fry slices on both sides for a delicious breakfast treat."
  }
]