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": "a3ee7e10778d4cf0bea086090f9e93b4",
    "updated": "2025-04-21T17:29:41.533Z",
    "title": "Classic Pot Roast",
    "subtitle": "This savory and flavorful pot roast is seasoned with thyme, pepper, garlic powder, and chili powder, without any added salt.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "24 pound lean boneless beef roast, visible fat removed",
          "olive or canola oil",
          "freshly ground black pepper",
          "garlic powder",
          "salt-free chili powder",
          "dried thyme",
          "white onion, sliced",
          "medium-size carrot, peeled and sliced",
          "stalk celery, sliced",
          "dry red wine",
          "water"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 350°F. Prepare a roasting pan with nonstick spray.",
      "Pat the beef roast dry using paper towels. In a small bowl, combine the oil, pepper, garlic powder, chili powder, and thyme. Rub this mixture thoroughly onto the roast.",
      "Place the seasoned roast in the center of the prepared pan. Arrange the sliced onion, carrot, and celery around the meat. Pour the red wine over the vegetables. Insert a meat thermometer probe into the thickest part of the roast. Roast, uncovered, until the desired doneness is reached. For a rare roast, cook to an internal temperature of 125°F; for a well-done roast, cook to 170°F. This will typically take 1 to 1½ hours.",
      "Once cooked, transfer the roast to a cutting board or serving platter. Tent loosely with aluminum foil and let it rest for 10 to 20 minutes.",
      "Remove the cooked vegetables from the pan juices using a slotted spoon and discard them. Skim off any excess fat from the remaining pan juices. Serve these flavorful juices over the sliced roast."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The onion, carrot, and celery enhance the flavor of the pan juices. They are discarded because they absorb rendered fat from the roast. To flavor other vegetables or potatoes with the pan juices, roast them separately on a baking sheet. After skimming the fat from the pan juices, toss the roasted vegetables with the juices and return them to the oven while the roast rests."
  }
]