For the Guacamole
Peel and pit avocado and place in a medium bowl. Mash with a fork. Stir in shallot, cilantro, lime, garlic powder, and sea salt. Taste and adjust any of the seasonings to your preference.
In a large deep skillet, heat the bacon fat or olive oil over medium-high heat.
Peel the garlic cloves and smash with the flat side of a large knife. Try to ensure each clove stays in one piece. Place smashed garlic cloves in the olive oil and fry on each side until light golden brown, about 60 to 90 seconds per side. Remove garlic to a cutting board before it reach a deep golden brown, which indicates it has turned bitter from over-frying. Keep the bacon fat or olive oil in the skillet because you will use it to fry the tostones!
Chop the fried garlic and stir into your guacamole. Set aside.
For the Tostones
Carefully score the plantain peel from tip to tip with a sharp knife ensuring you do not slice the plantain. Use your fingers to remove the plantain peel. Slice plantain widthwise into 1-inch coin.
Reheat the leftover bacon fat or olive oil that is remaining in your skillet from making the Fried Garlic Guacamole over medium-high heat.
Fry plantain coins on each side until golden brown, about 2 to 3 minutes per side. Quickly remove the plantain to a large cutting board for smashing.
Use the bottom of a heavy, flat-bottomed glass to smash the plantains into ¼-inch thick tostones.
Add the remaining 2 tablespoons fat to the skillet.
In two batches, fry tostones on each side until crispy, about 1 minute per side. Quickly transfer to a serving platter and sprinkle immediately with ¼ teaspoon Breakfast Blend per batch. Sprinkle with sea salt and serve crispy & warm with the guacamole!