I read a lot on here about creaming the lard to make a good masa. But just wanted to add that in my family (grandmother born and raised in Guadalajara, and my mother was raised in Sacapo, Michoacan) use a different method and still get good tamales. They get masa harina (or you can treat your own dry hominy with an alkaline solution, process it, etc) anyways if done with masa harina they mix into it water or stock along with salt to taste, and some baking powder (diluted in a portion of the liquid) into the masa until they get a dough the consistency of peanut butter, then melt the lard and work it into the dough. They work the masa until everything feels really incorporated and it makes a cracking sound (idk they say "tronar" which translates to cracking) but yeah don't have the exact measurements but just wanted to throw it out there for ideas.

I used milk for a Jamaican curry and couldn't taste the milk, because since milk has a pretty mild taste, it got taken over by the curry powder, spices, garlic, ginger, but still gave the sauce a little bit of richness, and color. However I do love coconut milk and missed it's richness (it can be very rich) and the hint of coconut. I only used it because I was too lazy to go to the store, but yes coconut milk is awesome if you have it on hand & it's my preferred :)

honestly though a lot of people here frown on it, I see nothing wrong, I know plenty of Vietnamese cooks that use whole cows milk for their curries in place of coconut milk., and some who use heavy cream (heavy cream is a great substitute just don't use too much, it gives a nice richness) also some Indian curries are yogurt based so look into those too. Try it for yourself and if it tastes good to you and your family that's all that matters. It won't ruin your dish that's for sure.

Google recipes for "Pipian Rojo" it's a red colored pumpkin seed based mole, with a brownish tinge

I stayed in San Antonio, Texas around 2009 during December, with family that had recently moved there (the food at their house was what I was use too though that side of the family is from Guadalajara) but when I went out it was different, like the stuff available at the stores and stuff, couldn't get ahold of "Masa para tamales preparada" or fresh masa dough, or fresh made corn tortillas for sale, or good already prepared Tamales it was like they sold these skinny ones in that city, with a different type of filling and stuff, I noticed the flour tortillas were so popular, even used to make tacos that were rolled. However since I'm not from there neither were the family I stayed with (who had barely moved there) maybe that had something to do with what I saw. The area was mostly dominated by these huge stores called "H.E.B's" with a few small ethnic stores.

Don't get me wrong though I love some of the greasy creations (chimichangas, nachos, puffy tacos, etc.) but I wanted lighter stuff too. Are there any cooking blogs that you'd recommend that focus on Tex- Mex cuisine?

From my observations (I've lived in Southern California my whole life/ L.A. area and am 1/2 Mexican my mom is from Michoacan, Mexico) down here in Southern California Mexican food has a lot more vegetables & fruit, it's fresher, less heavy, and a lot of it is typical authentic Mexican food that you get in Mexico too ( a lot of the people living down here or that have restaurants are 1st generation born here, or born in Mexico) corn tortillas are more common, a lot of the places use lard, specially the food you buy at the food courts of the Mexican stores.

Common stuff are Taco places/ stands with all kinds of meat fillings served on corn tortilla with fresh salsas, limes, cilantro, chopped onion, radishes, sometimes pickled jalapenos, carrots, and onions are available. Tortas are pretty popular (sandwiches made with a type of french roll called Bolillo usually with pulled pork, avocado, tomatoes, onions, jalapenos, etc.), the Tamales are much larger than the Texas ones that look like rolled cigars.... you see a lot of places that sell all sorts of "carnitas" (fried meats) and chicharrones that been simmered in lard til tender, etc. a lot of variety and regional specialties from Mexico can be found down here, and fresh stuff like ceviches, shrimp or other seafood cocktails, guacamole with alot of chopped tomatoes, onions, chilies and cilantro in it, fried tilapia, grilled meats, molcajetes etc.

In Texas (I was only there 1 month) I noticed flour tortillas were more popular, fresh masa and stuff wasn't readily available, skinny tamales, heavier on cheese, sour cream, beef, less veggies, habits were just different, more what I considered Americanized, and alot of processed stuff too I noticed, kinda like I feel it's what "Chinese American" is to "Chinese food" Texas is the greasy fried version of traditional Mexican food...

True my mom is from Michoacan, Mexico and not until I read this thread did I see a big deal about the labeling, you can just sort of tell the difference, and for those who haven't grown up around this type of cuisine or ingredients just as general rule of thumb the anchos are usually the one's that are dark but have a reddish tinge usually like barely noticeable but it's there, and the pasillas will be more brown black, it becomes more obvious when you cook meat with it like if you make a sauce that on'y uses Pasillas like "Carne de Puerco en Chile Pasilla" (pork in chile pasilla sauce) you'll notice the sauce is darker like black brown you'll get same color if you cook the pork "en Chile Negro", and if you cooked pork in a sauce solely made from Ancho you'll notice it's reddish (though we usually mix ancho with guajillo to make chile colorado but I seen people use only ancho) but yeah for those who are just curious or keep trying to figure it out, make two dishes one with just ancho, and another with just pasilla using the same recipe as a base and compare you'll see the difference.

I couldn't agree with you more, you hit it spot on, from experience as you said the anchos are more reddish in color, and pasilla are more brown black. And yes the ancho seems to have a sweeter flavor. Now I'm not 100% sure but maybe the difference in color depends on what stage of ripeness the Poblano pepper was dried in?

this is a super late reply BUT you can use dried New Mexico chiles, and also "Chile California", as well as "Chile Costeno" in place of guajillos and interchangeably. Chile Puya as well (although Puya is spicy)