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": "d65e741b8f7345babd4c68646feae588",
    "updated": "2025-04-20T23:49:43.969Z",
    "title": "Yuca Cakes",
    "subtitle": "AIP (IF MODIFIED)| PALEO | VEGAN (IF MODIFIED)",
    "description": "These delicious yuca cakes are versatile enough to enjoy as a standalone appetizer, a quick snack, or as part of a complete meal. Their portability makes them ideal for lunchboxes or picnics.  The aroma of these frying cakes always draws my family to the kitchen, eager for a taste.  Served with a vibrant spicy onion salad, these yuca cakes are a beloved and frequent dish in our home.",
    "ingredients": [
      {
        "section": "Yuca Dough",
        "ingredients": [
          "(1.13 kg) fresh or frozen yuca, peeled and deveined, or frozen yuca sticks (3 × (25.4 mm))",
          "ají amarillo (yellow pepper) paste or ají panca paste (such as zócalo brand, found in latin markets or online)",
          "garlic-herb paste or roasted garlic paste",
          "salt, to taste",
          "avocado oil or organic extra virgin coconut oil, for frying"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "(30 g) lard or beef tallow (or shortening or olive oil, for a vegan option)",
          "yellow onion (320 g), cut into small dice",
          "garlic cloves, minced",
          "(454 g) ground pork (or ground beef or canned jackfruit, such as native forest brand)",
          "ground cumin",
          "sea salt, plus more to taste",
          "freshly ground black pepper",
          "(44 g) ají panca paste",
          "apple cider vinegar",
          "coconut sugar",
          "(70 g) tomato puree",
          "(50 g) raisins",
          "peruvian botija or kalamata olives, roughly chopped",
          "chopped fresh cilantro"
        ]
      },
      {
        "section": "Spicy Onion Salad",
        "ingredients": [
          "red onions (640 g), trimmed, halved, and thinly sliced",
          "salt, to taste",
          "fresh peruvian yellow pepper, julienned (or your favorite chile, such as habanero, serrano, or jalapeño)",
          "(25 g) chopped fresh cilantro",
          "(30 g) extra virgin olive oil",
          "(45 to 60 fresh lime juice",
          "freshly ground black pepper, to taste"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "cassava flour, as needed",
          "hard-boiled eggs, for serving"
        ]
      }
    ],
    "instructions": [
      "Optional: To prepare the Yuca Dough, you can soak the yuca in a large bowl or pot filled with water for approximately 2 hours. Afterwards, drain and rinse the yuca.",
      "Place the yuca in a pot, cover with water, and bring to a boil over medium-high heat. Simmer for about 5 minutes, or until fork-tender (very soft yet firm). Avoid overcooking to prevent a sticky dough. Drain the yuca thoroughly in a colander.",
      "While the yuca is still hot, puree it using a potato ricer, food processor, or by mashing it thoroughly with a fork until smooth. Incorporate the ají amarillo paste (or ají panca paste), garlic-herb paste (or roasted garlic paste), and salt.",
      "Ideally while the yuca is still warm, knead the combined ingredients using your hands. If necessary, allow it to cool slightly before kneading until a uniform dough forms. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for 2 to 3 hours, or preferably overnight, to firm up for easier shaping.",
      "To make the Filling: Melt the lard in a large cast-iron or heavy-bottomed skillet over medium-high heat. Sauté the diced onion and minced garlic until softened and translucent, about 4 to 6 minutes.",
      "Add the ground pork, cumin, salt, and pepper. Cook, stirring continuously, until the pork starts to brown.  Stir in the ají panca paste and continue cooking until the pork is fully browned, approximately 2 to 4 minutes more. Then, stir in the vinegar, coconut sugar, tomato puree, and ¾ cup (180 g) of water.",
      "Cover the skillet and cook over medium heat for about 5 minutes, stirring occasionally, until the pork becomes very tender. Add the raisins and olives, and continue cooking uncovered until the raisins plump up, around 3 minutes.",
      "Once the pork is cooked through and the liquid has almost entirely reduced, remove from heat and stir in the cilantro. Transfer the mixture to a bowl and let it cool to room temperature before refrigerating for 2 to 4 hours, or overnight.  Chilling allows the fat to solidify, making it easier to handle when filling the yuca cakes.",
      "To prepare the Onion Salad: Soak the sliced red onions in a bowl of ice water with 1 teaspoon of salt for 10 minutes to mellow their flavor. Drain and pat the onions dry with a paper towel. Just before frying the yuca cakes, combine the onions with the chile pepper, cilantro, olive oil, lime juice, salt, and pepper.",
      "To Assemble and Fry: Generously dust a sheet pan with cassava flour. Place about 1/4 cup of cassava flour on a separate large plate for coating the cakes.",
      "Divide the dough into 8 equal portions and shape each into a ball. Flatten each ball into a thin circle, either by hand or using the floured plate as a base. Place one-eighth of the filling in the center of each circle. Fold the dough over the filling to form an oval shape, sealing the edges by pinching them together. Roll each filled cake in the cassava flour on the plate to coat it lightly.  Place the coated cakes on the prepared sheet pan.",
      "Heat about 1 inch of avocado oil in a large skillet until hot (approximately 360°F). Fry the yuca cakes in batches, flipping them halfway through, until golden brown on all sides. Add more oil as needed. Drain the fried cakes on a plate lined with paper towels.",
      "Serve the yuca cakes immediately, accompanied by the spicy onion salad and hard-boiled egg wedges."
    ],
    "notes_ingredients": "Ground beef or jackfruit can be used as alternative fillings, with jackfruit offering a vegan option.",
    "notes_instructions": "This recipe requires soaking and chilling time for the yuca and filling, so plan accordingly.\nAIP Modifications:\nFor the Yuca Dough: Omit the ají panca and ají amarillo paste.\nFor the Filling: Omit the ají panca paste, cumin, and black pepper. Replace tomato puree with cooked beet and carrot puree. Add ½ teaspoon ground bay leaf.\nFor the Salad: Omit the chile and black pepper.\nVegan Modifications: Use jackfruit instead of pork and shortening instead of lard."
  }
]