For the hogao

• 3 tablespoons vegetable oil
• 1 cup chopped scallions
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2 cups diced tomato

For the arepas

• 300 g precooked white or yellow cornmeal (about 2 1/2 cups)
• 420 ml warm water (1 3/4 cups)
• 6 g salt (1 teaspoon)
• 15 ml vegetable oil (1 tablespoon)

For the filling

• 250 g cooked shredded beef (2 cups)
• 250 g cooked shredded chicken (2 cups)
• 200 g crispy chicharrón (fried pork belly), chopped (1 1/2 cups)
• 200 g cooked Colombian chorizo, chopped (2 medium links)
• 200 g campesino cheese or shredded mozzarella (2 cups)
• 4 medium eggs
• 1 cup of the prepared hogao
• 150 g sliced avocado (1 medium avocado)
• 80 g mayonnaise (1/3 cup)
• 80 g ketchup (1/3 cup)
• 30 g butter (2 tablespoons)