For the Broth

• 500 g beef short ribs, cut into pieces
• 300 g sabanera potatoes, peeled and diced (2 medium potatoes)
• 200 g yellow Colombian potatoes (1 cup)
• 120 g chopped green onions (5 stalks)
• 10 g minced garlic (2 cloves)
• 15 g chopped fresh cilantro (¼ cup)
• 2.5 liters water (10 cups)
• 12 g salt (2½ teaspoons)
• 3 g black pepper (½ teaspoon)

For the Ruyas

• 200 g yellow corn flour (1½ cups)
• 150 ml warm water (⅔ cup)
• 3 g salt (½ teaspoon)