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": "ff1d733a638e493b839812237235b153",
    "updated": "2025-04-21T00:10:37.108Z",
    "title": "Peruvian Seco, Reimagined",
    "subtitle": "Paleo | AIP adaptable",
    "description": "This Seco recipe, meaning \"dry\" in Spanish, offers a flavorful twist on a classic Peruvian dish. Despite its name, Seco is known for its rich and juicy character.  This version uses readily available kombucha as a substitute for the traditional chicha de jora, maintaining the dish's vibrant essence.  A variety of meats, including sirloin, beef stew meat, lamb, or even osso buco, can be used, all transforming into tender morsels through slow cooking.  The cilantro stems contribute a depth of flavor, making this dish truly exceptional.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "poblano peppers",
          "(45 g) extra virgin olive oil",
          "yellow onion, cut into small dice",
          "(700 g) sirloin steak (or beef or lamb stew meat), cut into (76.2 mm) chunks",
          "roasted garlic paste or garlic powder",
          "salt",
          "freshly ground black pepper",
          "ground cumin",
          "dried oregano",
          "(16 ounces/475 g) unflavored kombucha (such as gt's brand, original)",
          "(95 g) fresh cilantro (with stems)",
          "plus 2 tablespoons (145 g) small-diced or thinly sliced carrots",
          "finely shredded kabocha (or acorn) squash, from about 3.7 ounces (90 g) peeled squash",
          "(145 g) frozen peas",
          "cooked yuca and/or cauliflower rice, for serving"
        ]
      }
    ],
    "instructions": [
      "To roast the poblano peppers, place one directly on a gas burner flame. Turn regularly until the skin is blackened all over.",
      "Repeat this process for the second pepper.",
      "Remove from the heat, wrap in a clean kitchen towel, and allow to rest for approximately 10 minutes to steam.",
      "Once cooled enough to handle, peel the peppers under running water.",
      "Remove the seeds and membranes, setting aside ½ cup (50 g) of the roasted pepper flesh for the sauce.",
      "Slice the remaining pepper into strips and set aside.",
      "In a large skillet, heat the olive oil over medium-high heat.",
      "Add the diced onion and sauté until translucent, about 4 to 6 minutes.",
      "Introduce the meat and garlic paste to the skillet, browning on all sides for about 4 minutes.",
      "Season the meat with salt, pepper, cumin, and oregano.",
      "Pour in the kombucha and reduce to a simmer for 10 minutes, maintaining medium-high heat.",
      "If using tougher cuts like beef or lamb stew meat, simmer for 20 minutes. Add water if needed for more liquid.",
      "Trim about 1 inch (1 cm) from the ends of the cilantro stems.",
      "Combine the cilantro, 3/3 cup (160 g) of water, and the reserved ½ cup (50 g) of roasted poblano pepper in a blender.",
      "Blend the mixture until completely smooth.",
      "Add the cilantro sauce and carrots to the skillet. Reduce the heat to medium, cover, and cook until the carrots are tender and the meat is nearly cooked through, approximately 15 minutes.",
      "Incorporate the shredded squash and frozen peas. Reduce the heat to medium-low, cover, and cook until the meat is fully tender, about 15 to 20 minutes.",
      "Serve the Seco with cooked yuca and/or cauliflower rice."
    ],
    "notes_ingredients": "AIP Adaptations:\nOmit cumin, pepper, poblano pepper, and green peas.\nIncrease carrots to 1¾ cups (250 g).\nAdd ¾ cup (90 g) ½-inch-cubed kabocha squash (along with the shredded squash).\nAdd an additional ½ teaspoon of garlic powder and ¼ teaspoon of oregano.",
    "notes_instructions": null
  }
]