Grilled Sonoma Foie Gras with Oaxacan Mole

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4-ounce portion foie gras

2 large roasted and peeled yellow peppers

2 ounces fresh pineapple diced

6 ounces prepared mole, recipe follows

3 ounces fresh chives, clipped

Oaxacan mole sauce:

1 quart chicken stock

6 ounces dried mango

1/2 fresh pineapple, chopped

1/2 cup sherry

2 cinnamon sticks

1 chipotle pepper, seeded and chopped

1 white onion, peeled and chopped

6 cloves fresh garlic

1/3 cup sliced almonds

1/2 cup sesame seeds

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

4 ounces bittersweet chocolate (Callebaut)

1-ounce Worcestershire sauce

4 fried corn tortillas, cut into strips

2 tablespoons safflower oil