Grilled Sonoma Foie Gras with Oaxacan Mole

Name: Grilled Sonoma Foie Gras with Oaxacan Mole
Ingredients: 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; 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