First make tostones: Cut plantains in wedges. Fry until tender. Flaten with a "tostonera" or with a second cutting board. Fry for a second time, until light golden.
Using a mortar, crush garlic cloves and add adobo.
In a medium bowl, mix together the garlic/adobo paste, olive oil and chicharron or bacon.
Mash the tostones, a few at a time (never use a food processor!).
Add some of the garlic mixture.
Mash tostones in separate bowls. This will allow the garlic mixture to spread evenly.