Melissa: I actually found this recipe in the link a year ago and made it using the food processor. Making corn tortillas is a real skill and hats off to the Latins that show it as so easy. The resultant Masa in the food processor required significant additions to get it to the point of being usable and then it was a pure struggle. I actually had to have a couple of adult beverages to finish the process. I found making the Nixtamal and then drying the corn before processing is the way to go. I tried various methods including using my Mockmill and found thorough drying and then making flour which can be mixed in close proportions work the best.
As far as the Nixtamal is concerned the long soaking really makes a very strong flavor, it actually stunk up the house for days until I could get rid of it. I experimented and finally came up with a procedure that makes a mild flavor product and “fairly” easy to mix into Masa. There is a real learning curve with plain ole Masa, water and salt.
If you want to see my instructions for dent corn I would have to clean them up a bit and could forward.