-
1
In a large, 10-inch skillet, cook bacon in a single layer over medium heat, turning occasionally, until crisp and browned, about 10 minutes.
-
2
Drain on paper towels, then crumble into small pieces.
-
3
Cut around each avocado, from stem to blossom end and back again, then twist 2 halves apart.
-
4
Scoop out pit and discard.
-
5
Scoop flesh from skin into a large bowl.
-
6
Using an old-fashioned potato masher or a large fork or spoon, mash avocados into a coarse puree.
-
7
Scoop onion into a small strainer and rinse under cold water.
-
8
Shake off excess water and transfer to bowl, along with chipotle chilies, tomato, cilantro (save a little for garnish if you wish), and about 2/3 bacon.
-
9
(If guacamole isn't being served right away, don't add bacon until just before serving, because it loses crispness as it sits in guacamole.)
-
10
Gently stir to combine all ingredients.
-
11
Taste and season with salt (usually about 1/2 teaspoon) and enough lime juice to add a little sparkle.
-
12
Cover with plastic wrap directly on surface of guacamole and refrigerate until ready to serve.
-
13
Scoop guacamole into a serving dish, sprinkle with remaining bacon (and cilantro if you have it), and you're ready to serve.
