Instructions

1. Peel plantains and cut into 1” semi-circles. 
2. Place plantains into a pot with 2” of water.  Bring to a boil over high heat and then reduce to maintain a simmer.  Simmer covered until plantains are tender when pierced with a knife, about 20 minutes.
3. Meanwhile, cut bacon into small pieces (I like a pair of scissors for this job).  Dice onion finely and finely chop garlic.
4. Add bacon to a cold frying pan then turn on the heat to medium high.  Cook bacon 5 minutes, then add onion and garlic, stirring occasionally.  Continue cooking until bacon is crisp and onion is soft and caramelized.
5. Drain plantains when they are finished cooking, but keep the cooking liquid! (I like to drain into a large pyrex measuring cup).
6. Add ½ cup cooking liquid back to the plantains.  Mash with a wire potato masher to your desired consistency.  Add bacon, onion, garlic and all of the grease from the pan.  Stir to incorporate.
7. If you like a thinner mash, you can either add more of the cooking liquid or you can add additional bacon grease (or substitute lard or butter).  Mofongo tends to get thicker as it sits, so if you have any leftovers, you will likely want to add some liquid to them before reheating.