5 strips medium-thick bacon (full-flavored smoky bacon is great here)
In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes.
Drain on paper towels, then coarsely crumble.
3 medium-large (about 1 1/4 pounds) ripe avocados
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit.
Scoop the flesh from the skin into a large bowl.
Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off
Prepare the chipotle chiles and tomatoes and cilantro
1/2 medium white onion, chopped into 1/4-inch pieces
Scoop the onion into a small strainer and rinse under cold water.
Salt 1 or 2 tablespoons fresh lime juice
Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon. Gently stir to combine all of the ingredients.
Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.
Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve.
Scoop the guacamole into a serving dish, sprinkle with the remaining bacon (and cilantro if you have it), and you're ready to serve. Tip: If the tomato is really ripe and juicy, cut it in half widthwise (across its "equator"), then gently squeeze out the jelly-like seeds from each half. That'll keep the guacamole from becoming runny. If you're not serving right away, wait to stir in bacon to ensure the crispy texture!