arañados

Añados refers to a style of Spanish and Latin American cuisine characterized by dishes that are slow-cooked, often in a rich sauce or broth, resulting in tender, flavorful ingredients. The term "añado" itself is derived from the Spanish verb "añadir," meaning "to add," implying a process of combining and simmering ingredients over time.

Common ingredients in añados include various meats like beef, pork, or lamb, as well as poultry and sometimes fish. Vegetables such as onions, garlic, tomatoes, peppers, and potatoes are frequently incorporated, absorbing the flavors of the slow-cooking process. Spices and herbs play a crucial role, with paprika, cumin, oregano, and bay leaves being common additions that contribute to the depth and complexity of the dishes.

The cooking method typically involves braising or stewing. Ingredients are often browned first to develop more flavor, then simmered in a liquid, which can be water, stock, wine, or a tomato-based sauce, for an extended period at low heat. This low and slow cooking breaks down tough cuts of meat, making them incredibly tender, and allows the flavors to meld together harmoniously.

Añados dishes are often hearty and comforting, making them popular for family meals and gatherings. They are usually served as main courses, accompanied by rice, bread, or potatoes, which are perfect for soaking up the delicious sauce. Examples of dishes that fall under the añados category include various stews, braised meats, and simmered vegetable preparations found in Spanish, Mexican, Argentinian, and other Latin American culinary traditions. The specific ingredients and preparation methods can vary significantly by region, reflecting local produce and cultural influences.